My hands were red as red as I peeled and washed the beetroot to make these Beetroot Burgers. Upon gazing at the beetroot, I thought it doesn’t look like a particularly attractive vegetable, until you roast it in the oven, splash it with olive oil and sprinkle with goats cheese or replace red food colouring in Red Velvet Cakes with Beetroot juice to make a cake free of artificial colouring, include it in a chocolate cake recipe to make a moister than moist cake or use it to make a burger, it then takes on an attractiveness that make the taste buds dance and swoon. It’s such a versatile vegetable.
Nothing is wasted, use the leaves in a salad or pop them in a vase for a unique display instead of flowers.
Don’t you just love the colour.
I made two types of burgers, a vegetarian version and a meat version – beetroot burgers and beetroot and lamb burgers.
On a different topic, my blog redesign is coming along well and I’m hoping to have it up and running early in the new year. It’s taken a while to work out all the details and the look I feel defines me and my blog. Is there anything you’re struggling with in regards to cooking? Anything I can help you with here on the blog. Just let me know I’d be happy to help.
1 can chickpeas, drained and rinsed
4 beetroots, peeled
100g danish fetta (or whatever fetta you prefer)
2 cloves garlic crushed
1 small red onion, diced
4 sprigs of thyme, leaves stripped from stalk
sea salt and pepper
This is the base mix, if you wish to make Vegetarian Beetroot Burgers add
Inspired by Beetroot Burgers from Green Kitchen Stories.