Cavolo Nero, Beets and Fennel with Creamy Tofu Dressing

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  • Product: Soft
  • Meal Type: Salad, Entrée, Sauce dip
  • Cuisine: Italian
  • Level: Easy
  • Special Consideration: Vegetarian

Directions

1. Heat oven to 400°F.

2. Wrap each beet in foil and place on sheet tray and roast for 25 minutes. Meanwhile, toss fennel and onion in a small bowl with olive oil and season with salt and pepper. Add to the sheet tray with the beets after they have roasted for 25 minutes. Continue roasting fennel and beets for 30 minutes more. Open up the foil packets to let beets cool, then rub off the skins using a paper towel and chop into bite size pieces.

3. Add the tofu, anchovies, lemon juice, garlic, olive oil, and a pinch of salt and pepper to a blender and blend until smooth.

4. Combine the kale and roasted beets, fennel, and onion to a large bowl and drizzle with the dressing. Toss to thoroughly coat. Top with smoked almonds and shaved Parmesan.

Recipe created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel's show Extra Virgin

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SERVINGS

Makes 4 servings

INGREDIENTS

Dressing: 
? (14 oz.) pkg. House Foods Premium or Organic Tofu Soft
3 anchovies (packed in oil)
Juice of 1 lemon
1 clove garlic, peeled
2 tsp extra virgin olive oil
Kosher salt and freshly ground black pepper


Salad:  
¾ pound red beets (3 medium sized), scrubbed
1 large bulb fennel, trimmed, and cut into 1 inch chunks
1 medium onion, roughly chopped
2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 large bunch cavolo nero (Tuscan kale), washed, tough stems removed, roughly chopped into 1 inch pieces 
? cup smoked almonds, chopped
Shaved Parmesan (optional)

Nutrition Per Serving

(318g)

Calories
260
Total Fat
15g
Saturated Fat
2g
Cholesterol
5mg
Sodium
230mg
Carbohydrate
26g
Fiber
8g
Sugar
7g
Protein
10g