Ingredients
1 pound beets, trimmed and scrubbed
1/2 cup silken tofu
2 tablspoons lemon juice
2 anchovies, minced
1 clove garlic, minced
2 tablspoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
4 cups baby kale or thinly sliced kale leaves (2 ounces)
2 tablspoons freshly grated Parmesan
Preparation
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.
