Name: Tempeh and roasted beet salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 5 oz red beets, peeled and cut into 1-inch wedges; 5 oz tempeh, sliced into 1/2-inch strips; 1 tsp extra virgin olive oil; 1 tsp salt; 1 oz rocket; 1/2 cup 2% cottage cheese; 1 tbsp lemon juice; 1/2 tsp black pepper; 1 tbsp water

Nutrition

Per serving

478 calories

Protein: 44g; 35% of calories
Carbs: 31g; 24% of calories
Fat: 23g; 41% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. On a half-sheet pan, toss the beet wedges with half the olive oil and a pinch of salt. Roast for 30 to 35 minutes until tender.
In a small bowl, mash the cottage cheese with a fork. Whisk in the lemon juice, black pepper, water, and 1/8 teaspoon of salt until the dressing is creamy and pourable.
Season the tempeh strips with a pinch of salt. Heat the remaining oil in a nonstick skillet over medium heat. Add the tempeh and cook for 4 minutes, flip, and cook for 4 minutes more. Done when golden brown and crisp.
Place the rocket on a plate. Top with the roasted beets and seared tempeh, then drizzle the cottage cheese dressing over the top.

Nutrition

Ingredients

Instructions

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