Citrus Spa Salad from M Bistro at the Ritz Carlton
1 large bunch of kale
16 small golden beets
1 LB firm tofu
½ cup miso glaze
½ cup sliced almonds
12 tablespoons of olive oil
Salt & pepper to taste
-Place beets on a baking pan in a 350 degree oven. Roast 20-25 minutes until the skins easily wipe off with a paper towel. A small knife should easily pierce the beet and slide out smoothly. Let cool a few minutes and remove all of the skins using a paper towel or small vegetable peeler. (This can be done the day before)
-Put tofu in a plastic container and add miso glaze. Set aside in refrigerator.
-Place almonds in a small dry non-stick sauté pan over medium heat and toast until lightly brown. Stir consistently. Should take no more than a minute.
-Peel the citrus fruit and remove the segments by slicing in between the white membranes with a small paring knife over a bowl to collect the extra juices. Set segments aside in a separate bowl.
-When finished removing the segments, squeeze the remainder of the fruit over the juice bowl. Also squeeze the lemon juice over the bowl. Remove any seeds.
-To make the dressing: Add salt and pepper to a small bowl. Measure 4 tablespoons of the citrus juice on top. Add the olive oil and whisk 10-15 seconds.
-Remove the almonds from the non-stick pan and bring pan to a medium heat. Lightly cook the tofu on each side for about 2 minutes each.
-Wash the kale and remove the thick bottom ribs. Cut the kale into small 1 inch strips.