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Spicy Tempeh & Beet Salad

2013-06-17
  • 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.

Enjoy!

Estimated Cost Per Serving: $1.31

Ingredients

  • 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

Method

Step 1

Prepare beets by removing the greens and bottom roots. Leave about two inches of the greens, and the bottom root.

Step 2

Bring a large pot of salted water to a boil.

Step 3

Place beets in boiling water. Let boil until beets are tender. This should take about 35-45 minutes.

Step 4

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.

Step 5

In a small bowl, mix the onion powder, crushed red pepper, garlic powder, onion powder, paprika, brown sugar, and cayenne pepper.

Step 6

Add diced tempeh, and diced beets to a non stick pan. Cook on medium heat.

Step 7

Add seasoning mix and liquid smoke to tempeh and beet mix. Continue to cook until tempeh gets a little crispy.

Step 8

In a large bowl, mix the romaine, kale, tomatoes, and cucumbers. Add in tempeh and beet mixture.

Step 9

Serve with your favorite dressing, and enjoy!

Recipe Type: , Ingredients: , ,

Plant based food, micro brews, punk rock, and running are what I am about.

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