Cavolo Nero, Beets and Fennel with Creamy Tofu Dressing

Heat oven to 400 degrees.

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 35 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.

Dressing

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

Assemble

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.