Chef Tal says, "This is a fun recipe. White balsamic has a milder taste than the more common dark kind, and good when boiling beets because it doesn't compete with the flavor of the vegetable. Once beets are cooked, you slice them thin, fill them with tofu ricotta, dip them in tempura batter and fry them. The red bleeds through the batter for a pretty presentation. and they're just delicious", in his cookbook The Conscious Cook.