Tempura Beet Rollatini With Balsamic Gastrique: A Symphony of Sweet and Savory

The first time I tasted beets prepared in a truly surprising way, I was at a small, avant-garde restaurant tucked away in Montreal. The chef, a mad genius with a twinkle in his eye, presented a beet “lollipop” – thinly sliced, roasted beets wrapped around goat cheese, drizzled with honey, and served on a rosemary sprig “stick.” It was a revelation! The earthy sweetness of the beet, the tangy cheese, and the herbaceous rosemary created a flavor explosion that forever changed my perception of this humble root vegetable. This recipe for Tempura Beet Rollatini with Balsamic Gastrique evokes that same sense of playful sophistication and unexpected flavor combinations. It’s a dish that’s both visually stunning and incredibly delicious, perfect for impressing guests or simply treating yourself to something special.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 35 minutes
• Servings: 6
• Yields: 24 rollatini
• Dietary Type: Vegan

Ingredients

• 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 (see note)
• 1 1/2 teaspoons white miso
• Sea salt, to taste
• Fresh ground black pepper, to taste
• 1 cup tempura mix (vegan if possible)
• 1 tablespoon fresh chives, minced
• Vegetable oil, for frying
• Balsamic Gastrique
  • 2 cups balsamic vinegar
  • 1/4 cup sugar

Note: For the cashew cream, you can either use a store-bought variety or make your own (search online for “Cashew Cream”). Make sure it’s very thick. If you’re short on time, you can substitute with a high-quality vegan cream cheese, but the cashew cream provides a more delicate flavour.

Equipment Needed

• Large saucepan
• Food processor
• Small bowl
• Mandoline or very sharp knife
• Paper towels
• Large, heavy pot
• Slotted spoon or spider
• Pan or plate lined with paper towels
• Small saucepan

Instructions

1. Begin by preparing the beet. Place the beet in a large saucepan and cover completely with water. Add the white balsamic vinegar. Bring the mixture to a boil over high heat. Then, reduce the heat to medium and cook until the beet is tender when pierced with a fork. This should take approximately 40 minutes.

2. While the beet is cooking, prepare the tofu ricotta. In a food processor, combine the firm tofu, nutritional yeast flakes, dried granulated onion, lemon juice, cashew cream, white miso, 1/2 teaspoon of sea salt, and 1/8 teaspoon of fresh ground black pepper. Process until the mixture is smooth and has a texture resembling ricotta cheese. Taste and adjust the seasoning as needed. Set aside.

3. Next, prepare the tempura batter. In a small bowl, follow the package directions for preparing the tempura mix. Once the batter is ready, gently fold in the minced fresh chives, 1 teaspoon of sea salt, and 1/4 teaspoon of fresh ground black pepper. Be careful not to overmix the batter, as this can make it tough.

4. Once the beet is cooked, carefully remove it from the boiling water and immediately hold it under cold running water until it is cool enough to handle. This will stop the cooking process and make it easier to peel. Peel the skin off the beet using a paring knife or your fingers.

5. Now, slice the beet paper thin. The best way to achieve this is with a mandoline, but a very sharp knife and a steady hand can also work. Be extremely careful when using a mandoline to avoid cutting yourself.

6. Dry the beet slices thoroughly with paper towels to remove excess moisture. This will help the tempura batter adhere better and prevent the rollatini from becoming soggy during frying. Season both sides of the beet slices with sea salt and fresh ground black pepper.

7. Assemble the rollatini. Spread a small, mounded strip of the tofu ricotta mixture on one end of each beet slice. Gently roll up the slice, using a small dab of the ricotta mixture to seal the roll if needed.

8. Heat the vegetable oil for frying. Pour approximately 2 inches of vegetable oil into a large, heavy pot. Heat the oil over medium-high heat until it reaches a temperature of 375°F (190°C). Use a deep-fry thermometer to monitor the temperature of the oil.

9. Fry the rollatini. Carefully hold a rolled beet slice together and dip it into the tempura batter, ensuring that it is completely coated. Gently lower the coated rollatini into the hot oil. Fry the rollatini in batches, a few at a time, to avoid overcrowding the pot and lowering the oil temperature. Fry for approximately 2 minutes, or until the tempura batter is well browned and crisp.

10. Remove the fried rollatini from the oil using a slotted spoon or spider and transfer them to a pan or plate lined with paper towels to drain off excess oil. Keep the fried rollatini warm in a preheated oven (around 200°F) until all the rolls are fried.

11. While the rollatini are frying, prepare the balsamic gastrique. In a small saucepan over medium-high heat, stir together the balsamic vinegar and sugar. Cook, stirring occasionally, until the mixture is syrupy and reduced by approximately two-thirds. This should take around 15 minutes. The gastrique is ready when it coats the back of a spoon. Be careful not to burn the gastrique.

12. Serve the hot tempura beet rollatini drizzled generously with the balsamic gastrique.

Expert Tips & Tricks

• For extra crispy tempura, use ice-cold water when preparing the batter.
• If you don’t have a mandoline, you can use a very sharp knife, but be sure to slice the beets as thinly as possible for the best texture.
• The tofu ricotta can be made a day in advance and stored in the refrigerator.
• If the tempura batter starts to get too thick, add a tablespoon or two of ice-cold water to thin it out.
• To ensure even cooking, maintain a consistent oil temperature of 375°F (190°C). Use a deep-fry thermometer to monitor the temperature.
• If you want a richer flavour, add a pinch of smoked paprika to the tempura batter.

Serving & Storage Suggestions

Serve the tempura beet rollatini immediately after frying for the best texture. They are delicious as an appetizer or a light meal. Garnish with fresh herbs, such as parsley or thyme, for added visual appeal.

Leftover rollatini can be stored in an airtight container in the refrigerator for up to 2 days. However, the tempura batter will lose its crispness over time. To reheat, bake in a preheated oven at 350°F (175°C) for a few minutes until warmed through. Reheating in the oven is preferred over microwaving, as it helps to retain some of the crispness. The balsamic gastrique can be stored in an airtight container at room temperature for up to a week.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	129 kcal	–
Calories from Fat	71 g	55%
Total Fat	7.9 g	12%
Saturated Fat	4.2 g	21%
Cholesterol	22.1 mg	7%
Sodium	75.9 mg	3%
Total Carbohydrate	12.5 g	4%
Dietary Fiber	1.3 g	5%
Sugars	9.7 g	38%
Protein	4.2 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Gluten-free: Use a gluten-free tempura mix.
• Different vegetables: Try using other vegetables such as sweet potatoes, zucchini, or eggplant instead of beets.
• Cheese filling: Use a goat cheese or ricotta cheese filling instead of tofu ricotta (if not vegan).
• Spicy: Add a pinch of cayenne pepper to the tempura batter for a spicy kick.
• Herb variations: Experiment with different herbs in the tempura batter, such as dill, basil, or cilantro.

FAQs (Frequently Asked Questions)

Q: Can I make the balsamic gastrique ahead of time?
A: Yes, you can make the balsamic gastrique up to a week in advance and store it in an airtight container at room temperature.

Q: Can I use a different type of vinegar for the balsamic gastrique?
A: While balsamic vinegar is the traditional choice, you could experiment with other vinegars, such as red wine vinegar or apple cider vinegar, for a different flavor profile.

Q: Is it necessary to use a mandoline to slice the beets?
A: While a mandoline is the easiest way to achieve paper-thin slices, you can use a very sharp knife and a steady hand to slice the beets thinly.

Q: Can I bake the rollatini instead of frying them?
A: Baking the rollatini will not yield the same crispy texture as frying. However, if you prefer a healthier option, you can try baking them in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until golden brown.

Q: How do I prevent the tempura batter from becoming too thick?
A: If the tempura batter starts to get too thick, add a tablespoon or two of ice-cold water to thin it out.

Final Thoughts

This Tempura Beet Rollatini with Balsamic Gastrique is more than just a recipe; it’s an invitation to explore the versatility of beets and the magic that happens when sweet and savory flavors collide. Don’t be intimidated by the slightly longer list of ingredients or the multi-step process. Each component contributes to the overall complexity and deliciousness of the dish. I encourage you to give it a try, put your own creative spin on it, and share your feedback. Pair these delightful rollatini with a crisp, dry white wine or a refreshing sparkling cider for a truly unforgettable culinary experience. Enjoy the journey of creating this culinary masterpiece!