Look for beet kvass by the kimchi in well-stocked supermarkets, or substitute beet juice if you can’t find it.
- Yield: 4 Servings
- 1 (8-oz) pkg tempeh, cut into 1-in. cubes
- 2 tsp minced garlic
- ¼ tsp freshly ground black pepper
- 2 Tbsp extra-virgin olive oil, divided
- 5 tsp fresh lemon juice, divided
- ¾ tsp kosher salt, divided
- 6 oz asparagus, trimmed
- 2 Tbsp beet kvass (such as Harvest Roots)
- 1½ Tbsp tahini (sesame seed paste)
- 1 tsp granulated sugar
- 3 cups packed baby arugula
- 2 cups packed baby kale
- 1 cup shaved Easter Egg radishes
- 1 pt yellow cherry tomatoes, halved
How to Make It
- Preheat oven to 375°F. Place tempeh, garlic, pepper, 1 tablespoon oil, 1 tablespoon lemon juice, and ½ teaspoon salt in a bowl; toss to combine. Arrange tempeh on a baking sheet. Bake at 375°F for 20 minutes, tossing once halfway through.
- Meanwhile, bring a large saucepan of water to a boil over medium-high, and prepare a bowl of ice water. Add asparagus to boiling water, and cook until crisp-tender, about 3 minutes. Drain. Plunge asparagus into ice water; let stand 2 minutes. Drain. Cut asparagus diagonally into thirds. Set aside.
- Combine remaining 1 tablespoon oil, remaining 2 teaspoons lemon juice, and remaining ¼ teaspoon salt in a bowl; whisk in kvass, tahini, and sugar. Add water, 1 teaspoon at a time, until dressing reaches desired consistency.
- Place arugula, kale, radishes, tomatoes, and asparagus in a large bowl or on a serving platter; gently toss to combine. Top with tempeh croutons. Drizzle evenly with kvass-tahini dressing.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.