Preheat oven to 400 F (200 C).

Put foil on a baking sheet and add the chopped beets and broccoli.

Pour half of the oil on the veggies along with the rosemary and salt/pepper to taste. Mix around the veggies until they're fully coated.

Roast veggies in the oven for about 25 minutes, stirring once.

[Optional] Boil tempeh in water for 10 minutes to remove any bitterness in the tempeh. Drain when done.

Cut tempeh into bite-sized cubes.

Heat a skillet over medium heat and add the remaining oil. Add in the tempeh and cook until lightly browned, stirring occasionally, about 5 minutes.

Mix together the hummus and soy sauce.

When all elements are done, plate the veggies, add the tempeh and top with hummus sauce.

Serve.