Beets And Kale With Creamy Tofu Dressing Recipes

BEET AND KALE SALAD

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.

BEETS AND KALE WITH CREAMY TOFU DRESSING

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.

STIR-FRIED BEET GREENS, TOFU AND BEETS

Steps:

• Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arm's reach of your wok. Have the other ingredients in separate containers within arm's reach of your wok.
• Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Don't stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic and ginger and stir-fry for no more than 10 seconds. Add the beets and stir-fry for 1 minute. Add the leek and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens and salt and sugar. Stir-fry for 1 to 2 minutes, until the greens have wilted. Add the sesame seeds, soy sauce, sherry and sesame oil, and cilantro and stir-fry for 1 minute. Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute. Remove from the heat and serve with rice, noodles or other grains.