Beet and Horseradish Marinade for Tempeh
A vibrant European-inspired cold marinade with earthy roasted beets, sharp horseradish, and aromatic garlic that infuses firm tempeh blocks with complex flavors. The acidic apple cider vinegar and olive oil base penetrates the tempeh's porous texture over several hours, creating a tangy, earthy side dish or protein base. Serve chilled or pan-fry the marinated tempeh for crispy edges.
- Prep
- 15 min
- Cook
- —
- Wait
- 2 hr
- Total
- 2 hr 15 min
- Makes
- About 1 block marinated tempeh (4 servings as a side)
Steps
Before you start
- Use pre-cooked roasted beets (canned or refrigerated) to save time, or roast fresh beets ahead
- If using fresh horseradish root, peel it in a well-ventilated area as the fumes are strong
- Have a glass or ceramic container with a lid ready for marinating
- Allow tempeh to come to room temperature while preparing other ingredients
Slice the tempeh
- Unwrap the tempeh block and place it on a cutting board.
- Using a sharp knife, cut it crosswise into slices about ½ inch (1 cm) thick.
- You should get 8–10 slices from one 8-ounce (225 g) block.
- Pat them dry with a paper towel to remove excess moisture and help the marinade adhere better.
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Ready when: Slices are uniform in thickness and surface is patted dry
Tip: Patting the tempeh dry prevents excess water from diluting the marinade
Cube the roasted beets
- If using whole roasted beets, peel them with a knife or vegetable peeler (they peel easily once cooked).
- Cut into 1-inch (2.5 cm) cubes or thin slices.
- If using canned roasted beets, drain them and cut the same way.
- Aim for about 1½ cups (210 g) total.
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Ready when: Beets are evenly cut into consistent pieces
Tip: If using canned beets, rinse them briefly to reduce the pickling brine flavor
Prepare garlic and horseradish
- Peel and mince the garlic cloves finely, or slice them thinly—either method works.
- If using fresh horseradish root, peel the tan skin with a vegetable peeler or knife and finely grate it (do this in a well-ventilated area or with a window open, as fresh horseradish releases pungent fumes).
- If using prepared horseradish, measure out 3 tablespoons (45 ml) directly from the jar.
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Ready when: Garlic is minced to small, uniform pieces; horseradish is finely grated or portioned
Tip: Fresh horseradish is much stronger than prepared; start with 2 tablespoons and add more if you prefer more heat
Mix marinade ingredients
- In a 1-quart (1-liter) glass or ceramic container, combine the apple cider vinegar (½ cup / 120 ml), olive oil (¼ cup / 60 ml), prepared horseradish (3 tablespoons / 45 ml), and minced garlic (4 cloves).
- Add mustard seeds and caraway seeds if using.
- Stir well to blend all the ingredients.
- Taste and season with kosher salt and freshly ground black pepper to your preference.
- The marinade should taste distinctly tangy and aromatic, with a noticeable horseradish sharpness.
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Ready when: Ingredients are fully combined and oil is emulsified with vinegar; taste is balanced and tangy
Tip: The marinade may separate slightly—stir before use and this is normal
Add tempeh to marinade
- Arrange the sliced tempeh and cubed beets in the container with the marinade, layering or arranging them so they are mostly submerged.
- Pour any remaining marinade over the top.
- If using fresh dill, scatter it over the mixture.
- Cover the container with a lid or plastic wrap.
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Ready when: Tempeh and beets are arranged and mostly submerged in marinade
Tip: Make sure most of the tempeh is touching the marinade for even flavor absorption
Chill and marinate
- Refrigerate the covered container for at least 2 hours, or up to 8–12 hours (overnight is ideal for deeper flavor).
- After 1–2 hours, give the container a gentle shake or stir to redistribute the marinade and beets around the tempeh.
- The marinade will deepen the tempeh's color over time.
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Ready when: Tempeh has absorbed the marinade, developed a deep pink or burgundy color, and flavors have melded
Tip: Longer marinating (6–12 hours) yields more developed, complex flavor; even 2 hours produces a tasty result
Good to know
Tips
- For a quicker marinade with similar flavor, warm the vinegar and oil together (do not boil) and pour over the tempeh—this can cut marinating time in half
- After marinating, pan-fry the tempeh slices in a hot skillet with a drizzle of the leftover marinade for crispy edges and a glazed finish
- Save the remaining marinade after eating the tempeh—it keeps for up to a week and works wonderfully as a vinaigrette for salads or to dress other grains and vegetables
- Horseradish intensity varies; taste the marinade after step 4 and adjust before adding the tempeh
Make ahead
Yes. Prepare the complete marinated tempeh up to 2 days ahead. Store covered in the refrigerator.
Storage & reheating
Store covered in the refrigerator for up to 5 days. The tempeh will continue to absorb flavor over time. To serve, use a slotted spoon to remove tempeh and beets from the marinade. Serve cold as a side dish, or pan-fry the marinated tempeh slices in a skillet over medium-high heat with a little oil until the edges are golden and crispy (about 3 minutes per side), then serve warm.
Substitutions
- roasted beets → 1½ cups (210 g) cooked red cabbage or roasted red bell peppers. Cabbage or peppers provide similar earthiness and color; reduce marinating time to 1–2 hours as they are more delicate than beets
- prepared horseradish or fresh horseradish root, finely grated → 1½ tablespoons whole grain or Dijon mustard plus ½ teaspoon ground ginger. Mustard and ginger provide a different but equally pungent, warm bite; adjust to taste
- apple cider vinegar → red wine vinegar or white vinegar plus 1 tablespoon honey. Red wine vinegar adds deeper notes; white vinegar is sharper—add honey to balance acidity
- tempeh → 8 oz (225 g) extra-firm tofu, pressed and sliced, or 1.5 cups (200 g) mushrooms (cremini, button, or oyster) sliced ¼-inch thick. Tofu works but is more delicate—reduce marinating time to 1–2 hours. Mushrooms have a meaty texture and absorb marinade excellently with the same timing
