Grilled Tempeh with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy but comes together in under an hour. Grilled tempeh with beetroot is a beautiful plant based plate that's packed with protein and nutrients. Beetroots are absolutely incredible for your heart health, loaded with natural nitrates that improve circulation. What I love most about this recipe is how simple it truly is, yet it tastes like something you'd order at a trendy restaurant. The earthy sweetness of roasted beetroots paired with crispy grilled tempeh and a tangy balsamic glaze is pure magic. Topped with peppery arugula and crunchy pumpkin seeds, every bite is satisfying and full of texture. Trust me, even non vegetarians at your table will be asking for seconds.
Ella x
Ingredients
- 2 blockstempeh(sliced lengthwise into 1/2-inch planks)
- 4medium beetroots(peeled and cut into wedges)
- 4 tablespoonsolive oil
- 3 tablespoonsbalsamic vinegar
- 1 tablespoonmaple syrup
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 710 mlarugula(packed)
- 1red onion(thinly sliced)
- 237 mlpumpkin seeds(toasted)
- 1 tablespoonlemon juice
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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