Grilled Tempeh with Beetroot

Instructions

1. 1

   Steam tempeh blocks for 10 minutes to soften and remove any bitterness, then slice lengthwise into 1/2-inch thick planks and set aside.

   Tip: Steaming tempeh helps it absorb marinades better and improves its texture on the grill.

2. 2

   Toss beetroot wedges with 2 tablespoons olive oil, half the salt, and pepper. Spread on a baking sheet and roast at 400°F for 25-30 minutes until caramelized and tender.

   Tip: Roasting beetroots concentrates their natural sweetness and creates crispy edges.

3. 3

   While beetroots roast, prepare the marinade by whisking together balsamic vinegar, maple syrup, 2 tablespoons olive oil, minced garlic, thyme, remaining salt, and black pepper.

   Tip: Make this glaze while waiting so flavors can meld together.

4. 4

   Brush tempeh planks generously with the marinade on both sides and let sit for 5 minutes to absorb flavors.

   Tip: Don't skip this marinating step—it adds crucial flavor to the mild tempeh.

5. 5

   Preheat grill or grill pan to medium-high heat. Grill tempeh for 4-5 minutes per side until golden brown grill marks form and the surface is crispy.

   Tip: Oil the grill grates well to prevent sticking and achieve beautiful char marks.

6. 6

   Arrange arugula on serving plates and top with grilled tempeh slices and roasted beetroot wedges.

   Tip: Plate while tempeh is still warm for the best presentation and flavor contrast.

7. 7

   Scatter red onion slices and toasted pumpkin seeds over the top, then drizzle remaining glaze around the plate.

   Tip: The pumpkin seeds add a delightful crunch and boost the nutritional value.

8. 8

   Finish with a squeeze of fresh lemon juice over the greens just before serving.

   Tip: Lemon brightens all the flavors and prevents the arugula from tasting too bitter.