200 g Beets, Golden
200 g Green beans
200 g Carrots
200 g Onion
Cornstarch 1/2 CUP PLUS 4 TBS
½ cup All Purpose Heritage Flour
3 cup Oil (Not Inc.)
1/4 Cup coconut flakes
¼ cup Maple Syrup
2 Tbs Organic Apple Cider Vinegar
1 Tbs Balsamic Vinegar
¼ cup Pecans
¾ tsp Baking powder
Toast your pecans in a small frying pan, once they begin to brown and the nutty aroma is in the air add your
maple syrup and black pepper. Stir in and continue cooking till almost all of the maple syrup has cooked off.
Remove the pan from the heat and add you small amount of butter. Mix all the way through and then put the
pecans on a piece of parchment paper (in a single layer to prevent sticking) and let them cool.
Pit all your cherries. Here are two easy examples: using a pairing knife cut the cherry around the centre and
twist of the sides. Or alternatively if you have a metal straw you can push it hard through the centre of the
cherry and pit it that way.
Take 1/2 of the cherries and the apple cider vin and blitz it in your blender. Add a touch of salt and pepper
Put your washed greens in a large bowl and toss with your cherry vinaigrette. Add your candied pecans and the
rest of the cherries. I recommend goat cheese with this salad as it’ll make the flavours sing.
Drizzle your balsamic vinegar over top and enjoy. :~). Set aside while you make your tempura.
Tempura Veggie Prep:
Beets - Peel and cut into wedges
Carrots - Peel and cut into medium thick sticks.
Onion - Peel and cut into thick rings
Green Beans - Break off the top and tails. Leave whole.
Take 1/2 c of the cornstarch and put in a large bowl. The rest of the cornstarch you can scatter on a plate
for later use.
Add flour/baking powder/coconut flake mix to the cornstarch, 1/4 tsp salt, 2tsp of grape-seed or vegetable
oil, and 3/4 cup of carbonated water (or beer if you're feeling wild). Whisk all together till smooth.
Pour the frying oil (you can use canola, vegetable, or sunflower) in a medium saucepan and heat over medium
high heat until very hot then turn down to medium. .
Take each piece of vegetable and toss in the cornstarch on the plate, shake off excess, dunk in the batter,
allow batter to drip off a bit, and carefully put in your hot oil. As they fry, turn over and make sure each
side cooks till golden and crispy. Onions and green beans will take about 2 minute, beets and carrots will
take longer - around 4 minutes. After they are cooked transfer to a paper towel lined plate.
Serve right away with dipping sauce.