Beets And Kale With Creamy Tofu Dressing Food
BEET AND KALE SALAD
This salad has the beets and kale, of course, but also some crisp sweet apples, and the best creamy, tangy dressing on top. Who knew you could make something so sophisticated at home? Listen to me explain briefly about how to make this salad, with some great tips along the way, by clicking the play button below: [sc name="kalebeetsaladrotd"][/sc]
Provided by Christine Pittman
Categories Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Melt the butter in a small saucepan over low heat.
- Stir in the water, vinegar, sugar, horseradish, and salt.
- Add the mayonnaise and stir until the sugar has dissolved, 1-2 minutes. Remove from heat.
- Divide the kale or salad greens among 4 plates. Top with the apple slices and beets.
- Use a potato peeler to shave curls of Parmesan cheese over each salad or dollop each with some goat cheese.
- Drizzle each salad with 2 tablespoons of the dressing.
Nutrition Facts : Calories 322 calories, Sugar 14.3 g, Sodium 376.2 mg, Fat 25.8 g, SaturatedFat 6.3 g, TransFat 0.1 g, Carbohydrate 19.2 g, Fiber 3.2 g, Protein 5 g, Cholesterol 24.3 mg
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.
CREAMY TOFU DRESSING
Trying to get more soy into your Diet??? Or want no eggs or dairy???? Try this.!!!! Try As A dip!!!For Vegies or grilled chicken!
Provided by Rita1652
Categories Salad Dressings
Time 5m
Yield 1 dressing for one large salad
Number Of Ingredients 9
Steps:
- Place the tofu, vinegar, garlic, shallot, mustard, herbs into food processor with metal blade and blend till pureed.
- Combine the water to prcessor while machine is still running, follow with the oil salt and pepper.
- Serve immediately on your favorite salad or grilled meat.
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