A filling hot salad where root vegetables and barbeque marinated Tempeh are baked in the oven together. The salad is topped with crispy, pickled beets that break off with both taste and texture.
Ingredients:
- 450 g Tempeh
- 3 carrots
- 3 parsnips
- 1 small turnip
- 1 tablespoon oil
- 1 teaspoon Maple Syrup
- Flakesalt
- 65 g green peas
- 1 spring onion
Marinade:
- 1/3 cup soy sauce
- ¼ cup water
- 3 tbsp maple syrup
- 1 tbsp vinegar
- 1 tbs garlic
- 1 tbs ginger
- ¼ tsp pepper flakes
- 1 tbsp cornstarch
Pickle Beets Ingredients:
- 2 beets
- 1/2 dl vinegar alcohol 12%
- 1/2 dl water
- 1 tablespoon sugar
- 1/2 teaspoon salt
Instructions:
Start by pickeling the beets. Peel and shred the beets finely and place in a bowl.
Boil vinegar, water, sugar and salt and pour over the beets. Let stand until everything else is ready.
Make the marinade:
Make the marinade by mixing the ingredients in a bowl.
Set the oven to 225 degrees Celcius.
Cut the Tempeh in thin slices.
Marinate the Tempeh in the marinade while you prepare the rest.
Prepare the root vegetables for baking in the oven:
Peel and cut the root vegetables into sticks, place in an ovenproof dish.
Drizzle over oil and maple syrup and season with flake salt.
Put the root vegetables in the oven and bake for about 10 minutes before adding the marinated Tempeh and continue baking for about 20 minutes until everything has a nice color.
Put the green peas and the chopped spring onion in the bowl where you marinated the Tempeh and toss them around in the remaining sauce.
A few minutes before it is done add the green peas and chopped spring onion to the oven pan. Sprinkle them over the root vegetables and the Tempeh and put back in the oven to be heated a little.
Serve with pickled beets.
Bj's Live Kitchen 