Spicy Tempeh & Beet Salad2013-06-17
- Servings : 4
- Prep Time : 25m
- Cook Time : 60m
- Ready In : 1:25 h
I have always been a bit intimidated about cooking with beets. You always hear the horror stories about the beets staining everything. Well I decided to not be a wimp and give it a go since I love beets. The staining from the beets was not bad at all. I made sure to peel the beets over the sink with the water running. I also rinsed my cutting board as soon as I was done with it. My hands had a bit of red on them for a day or so, but it was not that big of a deal.
The combination of the beet flavor and spicy seasoning taste great. You can add more cayenne pepper if you want it a little more spicy.
When you buy your beets, make sure the greens are attached. A lot of people have these removed at the store or Farmer’s Market. These greens are really good for you! You can throw them in a salad, juice them, or saute them.
This salad takes a bit of time to put together, but I am pretty sure you will enjoy the finished product.
Estimated Cost Per Serving: $1.31
- 5 Beets
- 1 Package of Tempeh, diced
- 1 Head of Romaine, chopped
- 1 Bunch of Kale, Chopped
- 1 Cucumber, sliced
- 2 Tomatoes, diced
- 1/2 Teaspoon of Garlic Powder
- 1/2 Teaspoon of Onion Powder
- 1/4 Teaspoon of Crushed Red Pepper
- 1/4 Teaspoon of Smoked Paprika
- 1/2 Teaspoon of Brown Sugar
- Pinch of Cayenne Pepper
- 1/2 Teaspoon of Liquid Smoke
Prepare beets by removing the greens and bottom roots. Leave about two inches of the greens, and the bottom root.
Bring a large pot of salted water to a boil.
Place beets in boiling water. Let boil until beets are tender. This should take about 35-45 minutes.
When beets are cooked, peel the skin, and dice the beets. You don't want the diced beets to small. Dice them to the size of about a quarter.
In a small bowl, mix the onion powder, crushed red pepper, garlic powder, onion powder, paprika, brown sugar, and cayenne pepper.
Add diced tempeh, and diced beets to a non stick pan. Cook on medium heat.
Add seasoning mix and liquid smoke to tempeh and beet mix. Continue to cook until tempeh gets a little crispy.
In a large bowl, mix the romaine, kale, tomatoes, and cucumbers. Add in tempeh and beet mixture.
Serve with your favorite dressing, and enjoy!