Greg DuPree
Active Time
15 Mins
Total Time
40 Mins
Serves 4 (serving size: about 2 cups)

Asparagus and garlic lend a prebiotic boost to probiotic-reich beet kvass (a briny, fermented beverage) and tempeh, which studies show may still offer its good-bug benefits after baking. (This is the difference between pre- and probiotic foods.) 

Look for beet kvass by the kimchi in well-stocked supermarkets, or substitute beet juice if you can’t find it.

How to Make It

Step 1

Preheat oven to 375°F. Place tempeh, garlic, pepper, 1 tablespoon oil, 1 tablespoon lemon juice, and 1/2 teaspoon salt in a bowl; toss to combine. Arrange tempeh on a baking sheet. Bake at 375°F for 20 minutes, tossing once halfway through.

Step 2

Meanwhile, bring a large saucepan of water to a boil over medium-high, and prepare a bowl of ice water. Add asparagus to boiling water, and cook until crisp- tender, about 3 minutes. Drain. Plunge asparagus into ice water; let stand 2 minutes. Drain. Cut asparagus diagonally into thirds. Set aside.

Step 3

Combine remaining 1 tablespoon oil, remaining 2 teaspoons lemon juice, and remaining 1/4 teaspoon salt in a bowl; whisk in kvass, tahini, and sugar. Add water, 1 teaspoon at a time, until dressing reaches desired consistency.

Step 4

Place arugula, kale, radishes, tomatoes, and asparagus in a large bowl or on a serving platter; gently toss to combine. Top with tempeh croutons. Drizzle evenly with kvass-tahini dressing.

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