8 oz tempeh, cut into small cubes
2 medium beets, peeled and diced
1 cup cherry tomatoes, halved
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
For the vinaigrette:
1/4 cup orange juice
2 tbsp lemon juice
2 tbsp olive oil
1 tsp honey
1/4 tsp salt
1/4 tsp black pepper
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the tempeh cubes on the prepared baking sheet and drizzle with 1 tbsp of olive oil. Toss to coat and bake for 15-20 minutes, or until golden brown and crispy.
While the tempeh is baking, prepare the vinaigrette by whisking together the orange juice, lemon juice, olive oil, honey, salt and pepper in a small bowl.
In a large bowl, combine the beets, cherry tomatoes, red onion, parsley, and mint.
Once the tempeh is done baking, add it to the bowl with the vegetables and toss to combine.
Drizzle the vinaigrette over the salad and toss to coat evenly.
Serve the salad chilled or at room temperature. Enjoy!