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Thursday, June 15, 2006

Tempeh Beet Salad

Beets are finally in season in ohio. Yaay! Here's a little beet salad I dreamed up...


Two bunches baby beets (with greens)
One package tempeh
Hot Sesame Oil
Canola Oil
Lee Kum Kee Black Pepper Sauce
Rice Wine Vinegar


1) Preheat oven to 375.
2) Separate beets from the greens (leave about an inch and half of stem with the beet)
3) Coat beets with canola oil, wrap them in tinfoil, and roast them in the oven for about a half hour.
4) Chop tempeh and beet greens into bite size pieces. Place in casserole dish.
5) Coat tempeh and beet greens with black pepper sauce and hot sesame oil. Roast in oven for 20 minutes.
6) Remove the beets from the oven. Peel and slice them.
7) Remove tempeh and beet greens from the oven. Combine with the sliced beets.
8) Add several splashes of rice wine vinegar. Add salt to taste.
9) Chill and serve cold.


  • You flirt with us with the photos and then, just when I want to see these beautiful beets...NO PHOTOS!

    All of my comments today are cranky...I am an old man.

    By Blogger abby, at 10:03 PM  

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