Radicchio Salad with Tempeh and Red Beet

Ingredients

• 1 small radicchio (≈150 g)
• 0.5 Red Onion
• 250 g cooked red beet (pre‑cooked; vacuum sealed)
• 50 ml orange juice
• 1 tbsp Olive Oil
• 1 tbsp balsamic vinegar
• Salt
• Pepper
• 1 tsp ground cardamom
• 1 tsp ground cumin
• 500 g tempeh
• 2 tbsp Rapeseed oil
• 50 g watercress
• 3 tbsp walnut kernels (≈15 g)

Instructions

1. 1.

   Clean, wash, dry and shred the radicchio into strips. Peel and thinly slice the red onion. Slice the cooked red beet into strips as well.

2. 2.

   Puree the edges of the red beet with orange juice and olive oil. Whisk in vinegar, salt, pepper, cardamom, and cumin to create a dressing.

3. 3.

   Combine the dressing with radicchio, red beet, and onions; spread on plates.

4. 4.

   Slice tempeh and pat dry. Heat rapeseed oil in a pan. Cook the tempeh over medium heat for 5–7 minutes per side until golden brown.

5. 5.

   Harvest watercress from the garden, rinse, and drain. Season the tempeh, arrange it on the salad, and sprinkle with walnuts.