Best 2 Beets And Kale With Creamy Tofu Dressing Recipes
Beets and kale are a vibrant and nutritious duo that come together beautifully in this hearty and flavorful dish. Roasted beets add a sweet and earthy flavor, while sautéed kale provides a slightly bitter and peppery contrast. The creamy tofu dressing ties everything together with its rich and tangy flavor. This recipe is a great way to enjoy the health benefits of these vegetables, and it's also a delicious and satisfying meal that's perfect for any occasion.
Here are our top 2 tried and tested recipes!
BEETS AND KALE WITH CREAMY TOFU DRESSING
Even the vegetable-averse will go for hearty greens and beets topped with a creamy blend of tofu, lemon, garlic, and anchovy. Leftover dressing makes a great dip for crudites.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Wrap beets tightly in parchment-lined foil and roast until tender, about 1 hour. Let cool, then remove skins and slice into rounds. Set aside.
- In a food processor, puree tofu, lemon juice, anchovies, and garlic until smooth. With motor running, slowly add oil until combined. Season with salt.
- Arrange beets on a platter and top with kale. Season with salt and pepper. Drizzle with 2 tablspoons dressing and top with Parmesan.
Nutrition Facts : Calories 149 g, Cholesterol 4 g, Fat 9 g, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 274 g
KALE WITH ROASTED BEETS AND BACON
Steps:
- Preheat the oven to 425 degrees F.
- Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
- In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
- Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.
Tips:
- Choose fresh, tender beets and kale: Look for beets that are firm and smooth, without any blemishes or bruises. Kale should be deep green in color with no signs of wilting or yellowing.
- Roast the beets before adding them to the salad: Roasting brings out the natural sweetness of the beets and caramelizes them slightly, giving them a delicious flavor.
- Massage the kale with olive oil: This helps to break down the tough fibers in the kale, making it more tender and easier to digest.
- Use a light, creamy dressing: A heavy dressing will overpower the delicate flavors of the beets and kale. A simple vinaigrette or creamy tofu dressing is a good choice.
- Add some crunchy toppings: Nuts, seeds, or crumbled cheese can add a nice textural contrast to the salad.
Conclusion:
This beet and kale salad with creamy tofu dressing is a delicious and healthy way to enjoy these nutrient-rich vegetables. The roasted beets are sweet and caramelized, the kale is tender and slightly bitter, and the creamy tofu dressing adds a touch of richness and creaminess. This salad is perfect for a light lunch or dinner, and it's also a great way to get your daily dose of fruits and vegetables.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
