RECIPES
Holiday Kale and Beet Salad With Tofu Dressing
by Livestrong_Recipes | Oct 20, 2018
Photo Credit: Susan Marque
- PREP
- 15 m
- COOK
- 15 m
- TOTAL
- 30 m
Brighten up a drab winter day with this delicious, low-fat superfood salad. Kale is both low in calories and incredibly nutrient-dense. It’s loaded with antioxidant and anti-inflammatory health properties and can also help aid digestion. Rich in vitamin C, beets provide an immune-system boost and can also help lower blood pressure.
INGREDIENTS
SERVES 4
- 4 cups raw beets
- 4 cups Kale
- 7 oz Firm Tofu
- 1/4 cup Olive Oil, Extra Virgin
- 1 tsp Sea Salt
- 2 tsp Maple Syrup
- 2 tbsp Apple Cider Vinegar
- 1/2 clove garlic
- 1/4 tsp Ground Black Pepper
DIRECTIONS
1
Slice the peeled beets into quarters.
2
Wash the kale and remove the stems.
3
Place the beets into a pot with ½ inch of water in it. Bring to a boil.
4
Put the lid on the pot and turn the heat down to medium, simmering for ten minutes or until the beets are soft.
5
Chop the kale and water fry in a pan with a small amount of water over high heat until wilted.
6
In a blender, combine the tofu, oil, salt, syrup, vinegar and garlic. Blend until smooth.
7
Put the kale onto a serving plate, top with the beets and then drizzle dressing on top.
