Last year Matt and I had a veggie burger bake-off. We tested out four different types of plant-based burgers, and this beet burger was the winner. The recipe is from Color Me Vegan by Colleen Patrick-Goudreau.
Ingredients include grated beets, booked bulgur, sunflower seeds, sesame seeds, onion, bread crumbs, oil flour, parsley, garlic, soy sauce and cayenne pepper. The recipe makes about 12 patties, perfect for freezing and eating later.
I like to top my burgers with hummus, arugula, relish, a tomato slice and onion.
Categories: Burger, Dinner
This is a delicious summer side dish. I think the key ingredient is not the herbs, but the mustard. We first made this at the beach and I recall my dad saying that this was the only time he has had beets except for out of a can at Thanksgiving. A lot of people are intimidated by beets, but they are missing out.
Ingredients include: beets, fennel, dijon mustard, chives, vermouth, lemon juice and tarragon
You can find the full recipe here, from chow.com.
Tags: Beets, Fennel