Roasted Tempeh with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely luxurious. Roasted tempeh with beetroot is a celebration of earthy, bold flavors that somehow feel both comforting and sophisticated. The tempeh absorbs all those wonderful spices and vinegar notes while the beetroots caramelize into sweet, tender bites. Beyond tasting incredible, tempeh is packed with protein and probiotics, making this dish as nourishing as it is delicious. The whole thing is surprisingly simple to pull together, and most of the work is just letting your oven do the heavy lifting. Serve it warm with that silky tahini drizzle, and you've got a meal that'll make you forget you're eating plant based.
Ella x
Ingredients
- 397 gtempeh(cut into 3/4-inch cubes)
- ¾ kgbeetroots(peeled and cut into 1-inch wedges)
- 4 tbspolive oil
- 2 tbspbalsamic vinegar
- 1½ tbspmaple syrup
- 3garlic cloves(minced)
- 2 tspfresh thyme(dried, or 1 tbsp fresh)
- 1 tspsmoked paprika
- ¾ tspsea salt
- ½ tspblack pepper
- 3 tbsptahini
- 2 tbsplemon juice
- 2 tbspwater(for tahini sauce)
- 59 mlfresh parsley(chopped)
Detail level
Instructions
- 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
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
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
On one baking sheet, spread the marinated tempeh in a single layer. Drizzle with 1 tbsp olive oil if needed.
- 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
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
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
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.
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