Tempura Beet Rollatini With Balsamic Gastrique

95 mins (prep 30, cooking 65)
15 ingredients
24 servings
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.

Categories:  fruit , italian , nuts , <-4-hours , french , soy~tofu , time-to-make , asian , holiday , vegan , european , main-dish , beans , vegetarian , vegetable ,
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Serving Size (29.26 g)
Servings 24
Amount per Serving
Calories 58.66 Calories from Fat 22.59
% Daily Value *
Total Fat 2.51g 92.64%
Saturated Fat 0.2g 24.24%
Trans Fat 0.0g %
Cholesterol 1.04mg 8.34%
Sodium 6.22mg 6.22%
Total Carbohydrate 7.61g 60.91%
Dietary Fiber 0.17 g 16.24%
Sugars 5.87 g %
Protein 1.05g 50.57%
Vitamin A 8.63IU% Vitamin C 0.03mg%
Calcium 8.75mg% Iron 0.48mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red, white balsamic vinegar, firm tofu, dried, granulated onion, thick, white miso, fresh ground black pepper, tempura mix, fresh chives