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1
Place the beet in a pan and cover with water. Add vinegar, and bring to a boil. Cook until tender when pierced with a fork, about 40 minutes. Place the tofu, nutritional yeast, onion, lemon juice, cashew cream, miso paste, 1/2 teaspoons salt, and 1/8 teaspoons pepper in a food processor and blend until the mix has the texture of ricotta cheese.
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2
In a small bowl, prepare the tempura batter according to the package directions, then fold in chives, 1 teaspoons salt, and 1/4 teaspoon pepper.
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3
Hold the cooked beet under cold running water until it's cool. Peel the skin. Slice the beet paper thin on a mandoline(a cheese slicer may work too). Dry the slices with paper towels and season on both sides with salt and pepper. Spread a small mounded strip of the tofu ricotta mixture on one end of each beet slice and roll up, using a dab of the ricotta mixture to hold the roll closed if needed.
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4
Pour 2 inches of the oil into a large, heavy pot and heat to 375*F. Holding a roll together, dip in the tempura batter, coating completely, and carefully lower into the oil. Fry the rolls, a few at a time to avoid crowding the pot, until well browned and crisp, about 2 minutes.
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5
Remove to a pan or plate lined with paper towels and set aside in a warm oven until all the rolls are fried.
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6
Serve hot, drizzled with the Balsamic Gastrique.
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7
To make the gastrique, in a small sauccepan over medium high heat, stir together the vinegar and sugar. Cook until syrupy and reduced by two thirds, about 15 minutes.
