What do you do with Beets?
When I was at Sunflower Market a few months ago I saw these most beautiful vegetables – orange, red, yellow – I had never seen so many colors! I decided right then and there I had to learn to cook with these things and I bought two big bunches.
beauties!
After a few days of peering in at them in the refrigerator I started looking for recipes. Nothing really inspired me in my any of my cookbooks so I started to surf, that’s when I came across the awesome Beet Burger recipe on Sustainable Table.
The initial try was awesome and I highly recommend trying the recipe if you can have gluten, eggs and cheese – but of course, the allergy diagnosis began pouring in and now I make them without the eggs and cows milk cheese as follows:
2 C grated beets (I love the orange ones!)
2 C grated carrots
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- bun-free=)
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- bun-free =)
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- dinner!
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- close up of the cooked burger
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- look at that color!
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- beauties!
1 C cooked brown rice or quinoa
1/2 C goat or sheeps milk cheese (this can be optional)
2 T ground flax and 6 T water
1/2 C grated onion or finely chopped green onions or 1 C chopped chives
1/4 C oil
3 T GF Flour (I use sorghum or potato starch)
3 T chopped parsley, thyme, summer savory or basil
3-4 cloves garlic pressed or minced
2 T soy sauce (we usually have to omit this now, but I am working on a substitute)
ground pepper to taste
Preheat oven to 350 degrees
mix flax and water and set aside until it becomes a gel (about 3-5 minutes)
mix remaining ingredients
form into patties and place on greased baking sheet (I use parchment paper instead of grease or spray)
look at that color!
bake for 18-25 minutes, until firm and cooked through – we like them a little crisp around the edges.
close up of the cooked burger
Serve just like a hamburger – with all the toppings!
dinner!
I just read recently that a serving of beets has as much iron as a hamburger patty – who knew?
bun-free=)
