This beautiful kale and beet salad can be for anytime. It just looks like Christmas.
Kale rinsed and chopped
Beets, peeled and boiled
To boil the beets I like to slice them into wedges and then simmer in 1/2 inch of water for about 20 minutes until soft and the water has all simmered away. I peel them ahead of time or you can simply take the peel off after they are cooked.
Water fry the kale in a small amount of water with a few grains of sea salt in a fry pan for 2-3 minutes. Stirring to make sure all the kale turns dark bright green.
Assemble the salad by placing some of the cooked kale on a salad plate with several beet wedges on top and then add some Creamy Tofu Dressing.
Creamy Tofu Dressing:
1/2 cake of Trader Joe’s organic firm tofu, boiled or steamed for 5 minutes
(approx. 8oz of tofu)
4 Tbsp. Olive oil
1 tsp. Sea salt
2 tsp. Maple syrup
2 Tbsp. Apple cider vinegar
1 clove garlic pressed or a little granulated garlic
2 tsp. red onion, chopped fine
a little white pepper
Mix all the dressing ingredients in a blender and blend on high until smooth and creamy. You might like to add water for a thinner dressing. Add herbs and spices of your choosing to create different dressings.