Ingredients for Tempura Beet Rollatini With Balsamic Gastrique
- Red Beet
- White Balsamic Vinegar
- Firm Tofu
- Nutritional Yeast Flakes
- Granulated Onion
- Lemon
- Cream
- White Miso
- Sea Salt
- Fresh Ground Black Pepper
- Tempura Mix
- Fresh Chives
- Vegetable oil for frying
- Balsamic Vinegar
- Sugar
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How to Make Tempura Beet Rollatini With Balsamic Gastrique
- Preheat your oven to 400°F (200°C).
- Wash and trim 1 pound of beets. Wrap each beet individually in foil and roast for 60-75 minutes, or until tender when pierced with a fork.
- Once cool enough to handle, peel the beets and thinly slice them using a mandoline or sharp knife.
- While the beets are roasting, prepare the tofu ricotta: crumble 14 ounces of firm tofu into a food processor. Add 1/4 cup nutritional yeast, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder. Process until smooth and creamy.
- Spread a thin layer of tofu ricotta on each beet slice and roll them up tightly.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Gradually whisk in 1 cup ice water and 1/4 cup sparkling water until a smooth batter forms.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat (350-375°F).
- Carefully dip each beet rollatini into the tempura batter, ensuring it's fully coated.
- Fry the rollatini in batches for 2-3 minutes per side, or until golden brown and crispy.
- Remove the rollatini from the skillet and place them on a wire rack to drain excess oil.
- Prepare the balsamic gastrique by simmering 1/2 cup balsamic vinegar with 1 tablespoon of honey or maple syrup in a small saucepan until reduced and thickened, about 10-15 minutes.
- Drizzle the balsamic gastrique over the tempura beet rollatini and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
38g
Fat
21g
Carbs
4g
