Spicy Tempeh & Beet Salad

BY : PUBLISHED : June 17th, 2013 UPDATED: November 14th, 2021

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 tastes great.  You can add more cayenne pepper if you want it a little spicier.

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

IMG 2732 1 scaled

Spicy Tempeh & Beet Salad

Terrence Paschal
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.
5 from 1 vote
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Dinner, Lunch
Cuisine American
Servings 4 servings
Calories 209 kcal
METHOD Stovetop
DIET Vegan


  • 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!


Calories: 209kcalCarbohydrates: 26gProtein: 16gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 116mgPotassium: 1228mgFiber: 7gSugar: 10gVitamin A: 17065IUVitamin C: 53mgCalcium: 193mgIron: 5mg
Keyword beet salad, beets, spicy tempeh, tempeh
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Terrence Paschal

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

View all posts by Terrence Paschal
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