Tempura Beet Rollatini with Balsamic Gastrique
Indulge in the perfect balance of crispy, creamy, and tangy with this Tempura Beet Rollatini with Balsamic Gastrique. This sophisticated appetizer features tender roasted beet slices wrapped around a luscious ricotta filling infused with fresh parsley, basil, and garlic. Coated in a light, airy tempura batter and fried to golden perfection, these rollatini have a delightful crunch that complements the creamy interior. Drizzled with a rich, glossy reduction of balsamic vinegar and honey, the dish boasts a harmonious blend of sweet and savory flavors. Perfect for entertaining or elevating your dinner table, this gluten-free-friendly recipe is a true showstopper. Serve hot and watch it disappear! Keywords: tempura beet rollatini, balsamic gastrique, ricotta filling, beet appetizer, crispy tempura.
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Recipe Information
Ingredients
- 3 pieces Beets, medium size
- 1 cup Ricotta cheese
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 1 clove Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1.25 cups Cold sparkling water
- 4 cups Vegetable oil (for frying)
- 0.5 cup Balsamic vinegar
- 2 tablespoons Honey
- 0.25 teaspoon Salt, additional for gastrique
Instructions
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45–60 minutes or until tender when pierced with a knife. Once cooled, peel the skins off and slice the beets lengthwise into thin sheets, about 1/4-inch thick.
In a bowl, mix ricotta cheese, parsley, basil, minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined. Set aside.
Place a spoonful of the ricotta mixture onto one end of each beet slice and gently roll it up. Secure with a toothpick if necessary. Set all rollatini aside on a tray.
In a medium mixing bowl, whisk together the flour, cornstarch, and cold sparkling water to form a smooth tempura batter. Be careful not to overmix.
Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Test the oil temperature by dropping a small amount of batter into it—the batter should sizzle and float to the top.
Dip each rollatini into the tempura batter, ensuring it is evenly coated, then carefully lower into the hot oil. Fry in small batches to avoid overcrowding the pan, until the tempura is light golden and crispy, about 2–3 minutes. Transfer to a wire rack or paper towels to drain excess oil.
To make the balsamic gastrique, combine balsamic vinegar, honey, and 1/4 teaspoon of salt in a small saucepan over medium heat. Simmer for 5–7 minutes, stirring occasionally, until the liquid reduces by half and becomes syrupy. Remove from the heat and let cool slightly.
To serve, arrange the tempura beet rollatini on a platter. Drizzle the balsamic gastrique over the top and garnish with additional chopped herbs if desired. Serve immediately.
Nutrition Facts
Calories |
9381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 973.6 g | 1248% | |
| Saturated Fat | 151.8 g | 759% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 3517 mg | 153% | |
| Total Carbohydrate | 217.2 g | 79% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 81.0 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1191 mg | 92% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2102 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
