Roasted Tempeh with Beetroot

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.

   Tip: Having two separate baking sheets allows the tempeh and beetroot to roast at optimal temperatures without crowding.

2. 2

   In a bowl, combine 2 tbsp olive oil, balsamic vinegar, maple syrup, minced garlic, thyme, smoked paprika, salt, and pepper to create a marinade.

   Tip: Whisk the marinade thoroughly so the maple syrup dissolves evenly for consistent flavor.

3. 3

   Add the tempeh cubes to the marinade and gently toss until all pieces are well coated. Let sit for 10 minutes to absorb the flavors.

   Tip: Don't skip this marinating step—it transforms the tempeh's flavor profile significantly.

4. 4

   On one baking sheet, spread the marinated tempeh in a single layer. Drizzle with 1 tbsp olive oil if needed.

5. 5

   On the second baking sheet, toss the beetroot wedges with the remaining 1 tbsp olive oil, a pinch of salt, and pepper. Spread in a single layer.

   Tip: Keep beetroot separate from tempeh so each roasts at its ideal browning level.

6. 6

   Place both sheets in the preheated oven. Roast for 30-35 minutes, stirring the tempeh halfway through (around 15 minutes), until the tempeh is golden and crispy and the beetroot is tender with caramelized edges.

   Tip: The tempeh should have crispy, browned edges while the beetroot develops a sweet caramelized crust.

7. 7

   While the vegetables roast, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic (1 clove), salt, pepper, and water until smooth and drizzle-able.

   Tip: Add water gradually—too much makes it thin, too little makes it pasty.

8. 8

   Remove both sheets from the oven and transfer the roasted tempeh and beetroot to a serving platter. Drizzle generously with the tahini sauce and garnish with fresh parsley.

   Tip: Serve immediately while the tempeh is still warm and crispy for the best texture contrast.