Roasted Yellow Beet Salad With Warm Maple Mustard Dressing
Ingredients
For the beets:
- 4 pcs small yellow beets peeled
For the Smoky Tempeh Croutons:
- 8 oz tempeh diced (1/2 inch to 3/4 inch pieces)
- Olive oil or cooking spray
Marinade:
- 3 tablespoons soy sauce
- 1 tablespoon liquid smoke
- 1 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon tomato paste
- 3/4 cups vegetable broth
- 2 cloves garlic crushed
For the Maple Mustard Dressing:
- 1/4 cup stoneground mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon water
Needed to serve:
- 4 oz baby arugula, or your favorite greens
- Sliced red onion
Instructions
For the beets:
- Preheat oven to 425 F. Wrap beets in tin foil and roast for an hour. Remove from oven, unwrap and slice when they stop steaming.
Marinade:
- Mix all marinade ingredients together in a bowl. Add tempeh pieces and marinade for an hour.
- Preheat a large cast iron pan over medium-high heat. Remove tempeh from marinade and saute in a little olive oil or cooking spray. When they’re browned (about 7 minutes) splash in some extra marinade and toss to coat. Remove from heat.
For the Maple Mustard Dressing:
- Mix everything together in a bowl. When ready to serve, microwave for 30 seconds or gently heat in a pan over low heat.
To assemble:
- Place the greens in a super large mixing bowl. Drizzle in the dressing and use tongs to coat. The greens will wilt slightly.
- Transfer salads to 4 plates (or two, if you’re looking for entree-sized salads). Place slice beets snugly against the greens. Scatter on tempeh croutons and a few slices of sliced red onion.
Tried this recipe?Let us know how it was!
