Golden-brown tempeh cubes, sweet and earthy roasted beetroot, and fresh dill yogurt come together in a colorful starter. A few drops of chili oil add a little extra heat to the creamy dip and crispy crust.
This sharing dish is all about three distinct contrasts: tempeh with a firm, golden-brown crust, tender roasted beetroot, and a cool yogurt dip with lemon and dill. The beetroot is roasted in small wedges so the cut sides caramelize while the inside stays tender. Tempeh has a firm bite and nutty flavor of its own, which hold up well alongside the beetroot’s earthy sweetness. Lemon brightens the dip and helps balance the richer flavors.
Fine cornmeal is useful for a thin, crispy coating: it gives the tempeh a light crust without weighing down the cubes. Pat the tempeh dry first and toss it with a little soy sauce so the cornmeal sticks better. Use a roomy frying pan and cook the tempeh in a single layer; too many cubes at once will cool the oil and make the crust less crispy. Turn them regularly and take them out of the pan as soon as they are golden brown all over. Cornmeal varies in grind from brand to brand. If yours is coarse, rub it a little finer between your fingers if you like.
Red beetroot is generally available in the Netherlands year-round, fresh from the harvest especially in summer and autumn, and later from storage. Fresh, raw beets take longer to cook than precooked ones. Raw beets work well for this recipe because they develop flavor and firm edges as they roast. Cut them into even wedges so they cook evenly. You may want to wear gloves when cutting them: beet juice stains hands and cutting boards easily.
Use full-fat or semi-skimmed yogurt for a dip thick enough to dunk the tempeh into. Greek yogurt makes it thicker; regular yogurt works too, but let it drain briefly in a fine-mesh sieve if needed. No fresh dill on hand? Use a smaller amount of dried dill, or replace the herbs with finely chopped parsley. Chili oil is optional, but a few drops make a pleasant, warming counterpoint to the cool yogurt.
Serve the tempeh straight after frying, with the beetroot and dip on the same platter or in separate bowls. That way, the crust stays crispy and everyone can make their own combinations. Store leftovers covered in the fridge and use within two days; reheat the tempeh in a hot oven or air fryer before serving to crisp up the outside again. Store the dip separately and add the chili oil at the table.
Preheat the oven to 220 °C (200 °C fan). Peel the beets and cut them into wedges about 2 cm wide. Toss them on a baking sheet with 1 tbsp olive oil and ½ tsp salt. Roast for 30–40 minutes, turning halfway through, until the wedges are tender and browned at the edges.
Meanwhile, stir together the yogurt, dill, lemon juice and remaining ½ tsp salt. Refrigerate the dip until ready to serve.
Cut the tempeh into cubes about 2 cm wide and pat them dry. Toss with the soy sauce. In a bowl, mix the cornmeal with the smoked paprika and black pepper, then toss the tempeh cubes in the mixture until lightly coated.
Heat the neutral oil in a roomy frying pan over medium-high heat. Fry the tempeh in a single layer, in two batches if needed, for 6–8 minutes until golden brown and crispy all over. Turn the cubes regularly and drain them on paper towels.
Arrange the roasted beetroot and crispy tempeh on a platter. Serve with the dill yogurt dip and drizzle the chili oil over the dip or the beetroot.
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