Best Tempura Beet Rollatini With Balsamic Gastrique Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TEMPURA BEET ROLLATINI WITH BALSAMIC GASTRIQUE



Tempura Beet Rollatini With Balsamic Gastrique image

Chef Tal says, "This is a fun recipe. White balsamic has a milder taste than the more common dark kind, and good when boiling beets because it doesn't compete with the flavor of the vegetable. Once beets are cooked, you slice them thin, fill them with tofu ricotta, dip them in tempura batter and fry them. The red bleeds through the batter for a pretty presentation. and they're just delicious", in his cookbook The Conscious Cook.

Provided by Sharon123

Categories     Soy/Tofu

Time 1h35m

Yield 24 rollatini, 6 serving(s)

Number Of Ingredients 15

1 large red beet, scrubbed
1/4 cup white balsamic vinegar
8 ounces firm tofu, pressed well in a towel to remove most of moisture
1 1/2 teaspoons nutritional yeast flakes
1/2 teaspoon dried granulated onion
1/2 lemon, juice of
1/2 cup thick cashew cream (Cashew Cream(Regular and Thick))
1 1/2 teaspoons white miso
sea salt
fresh ground black pepper
1 cup tempura mix (vegan if possible)
1 tablespoon fresh chives, minced
vegetable oil
2 cups balsamic vinegar
1/4 cup sugar

Steps:

  • Place the beet in a pan and cover with water. Add vinegar, and bring to a boil. Cook until tender when pierced with a fork, about 40 minutes. Place the tofu, nutritional yeast, onion, lemon juice, cashew cream, miso paste, 1/2 teaspoons salt, and 1/8 teaspoons pepper in a food processor and blend until the mix has the texture of ricotta cheese.
  • In a small bowl, prepare the tempura batter according to the package directions, then fold in chives, 1 teaspoons salt, and 1/4 teaspoon pepper.
  • Hold the cooked beet under cold running water until it's cool. Peel the skin. Slice the beet paper thin on a mandoline(a cheese slicer may work too). Dry the slices with paper towels and season on both sides with salt and pepper. Spread a small mounded strip of the tofu ricotta mixture on one end of each beet slice and roll up, using a dab of the ricotta mixture to hold the roll closed if needed.
  • Pour 2 inches of the oil into a large, heavy pot and heat to 375*F. Holding a roll together, dip in the tempura batter, coating completely, and carefully lower into the oil. Fry the rolls, a few at a time to avoid crowding the pot, until well browned and crisp, about 2 minutes.
  • Remove to a pan or plate lined with paper towels and set aside in a warm oven until all the rolls are fried.
  • Serve hot, drizzled with the Balsamic Gastrique.
  • To make the gastrique, in a small sauccepan over medium high heat, stir together the vinegar and sugar. Cook until syrupy and reduced by two thirds, about 15 minutes.

Nutrition Facts : Calories 129.2, Fat 7.9, SaturatedFat 4.2, Cholesterol 22.1, Sodium 75.9, Carbohydrate 12.5, Fiber 1.3, Sugar 9.7, Protein 4.2

BEETS WITH BALSAMIC VINEGAR



Beets with Balsamic Vinegar image

Provided by David Waltuck

Categories     Roast     Rosh Hashanah/Yom Kippur     Dinner     Lunch     Beet     Potluck     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

8 medium beets (about 2 pounds total)
1/2 cup water
1/4 cup canola or other vegetable oil
6 tablespoons balsamic vinegar
2 to 4 tablespoons extra-virgin olive oil, to taste
1 teaspoon coarse (kosher) salt
Freshly ground black pepper, to taste

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy "tail" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.
  • 3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.
  • 4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.
  • 5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours.

BALSAMIC ROASTED BEET SALAD



Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

  • Preheat the oven to 400 degrees.
  • Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
  • Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
  • Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #beans     #fruit     #vegetables     #asian     #french     #european     #dinner-party     #holiday-event     #vegan     #vegetarian     #italian     #nuts     #dietary     #soy-tofu     #4-hours-or-less

Related Topics