Roasted Beets and Yam with Tempeh and Beet Greens

It’s June so I simply will not turn on the furnace, but I will turn on the oven to roast veggies as I work from home…


1 yam, sliced into 1/4 in rounds then peeled before roasting with rosemary.

1 bunch beets (4-5 medium sized), cut into quarters for roasting. Reserve greens.

1 12-16 oz pkg tempeh, chopped and sauted in 2-3 T olive oil

1-2 cloves garlic, minced

Steamed beet greens

Balsalmic vinegar


Roast beets and yam in 375F oven, stirring occasionally to ensure dont overcook. After roasting, cool, remove beet skins, then chop yams and beets into bite sized pieces. Season with pepper.

Chop beet greens (discarding any hard stems), then steam using 4T water, checking after 3-4 minutes. Dont overcook.

Serves four.



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