Tag: Beetroot

Beetroot & Black Bean Burgers

We love eating by the seasons and seeing how the passing of the year brings a whole different array of food to our tables. Living in the heart of a city I particularly love the connection my local veg box gives me to the changing seasons, weather and produce. There’s nothing like a wet, muddy carrot to spark the connection between the weather we’re having to the food that’s growing, or maybe that’s just me… vegetable romantic?

At this time of year, when the winter veg starts running out and the new season crops haven’t quite kicked in, it can seem like there isn’t that much exciting produce around. For sure there are plenty of greens to be had but when it’s still decidedly wintery outside, it can be hard to get excited about salad and I actually LOVE salad. But I don’t see this as the down-side to eating by the seasons. I see it as the fun, challenging side. How can I make the most delicious, satisfying, yummy meal out of a cabbage…. uh hello Winter Veg Stir-fry!

In fact I’ve actually had people say to me, oh yeah it seemed good getting a local veg box at first but then we just ended up getting loads of beetroot and just didn’t really know what to do with it. Well it just so happens that we bloody love beetroot (is that some kind of beetroot joke there, blood… who knows) and we don’t want beetroot putting anyone off eating seasonally!

We really do love it, just check out these recipes…

Chocolate Beetroot Cake
Roasted Beetroot & Raw Green Salad
Roasted Beetroot Rissotto
Celeriac & Marinated Beetroot Salad
Vegetable Crisps

So I wanted to share a really exciting, super delicious, hearty recipe to inspire those who might think eating seasonally is boring and restrictive and show that it is exciting and most importantly delicious! 

Beetroot-and-black-bean-burgers Vegan-beetroot-burgers

Beetroot & Black Bean Burgers
Makes 8 burgers

3 large beetroot (approx. 650g)
1 cup uncooked black beans
150g oats
1 tsp sweet paprika
1/2 tsp ground cumin
1 tsp dill

Serving options:
bread rolls
salad leaves
alfafa sprouts
fried onions
fried chestnut mushrooms 

  • Soak the black beans overnight in double their volume of water. (I often don’t plan ahead to do organised stuff like this so just cook them for double the amount of time).
  • Rinse and drain the beans and place them with fresh water in a saucepan. Cook on a medium heat, covered for 1 hour until tender and soft.
  • Once your beans have started cooking, pre-heat the oven to 180C before peeling and chopping the beetroot. Place in a baking tray, drizzle with a little oil, sprinkle with the dill and season with salt and pepper. Mix thoroughly and cover with foil, roast for 45 minutes then set aside to cool slightly. 
  • When the beans are cooked drain them and run under cold water to cool. Add them to a food processor with the beetroot, oats and spices. Pulse for a couple of minutes, scraping down the sides regularly until you have a fairly smooth consistency.
  • Shape into burgers and place on a lightly oiled baking tray. Place in the fridge for 30 minutes which help gives them a firmer consistency. You can skip this step if you don’t mind them a little squishy, or are really hungry.
  • Bake in the oven for 25 minutes at 180C, flipping hallway through. Serve in bun with toppings of your choice and a large side salad. Or skip the gluten and serve with sweet potato wedges.

Amy x 

Roasted Beetroot & Raw Green Salad

This week is all about beetroot – you may have seen this tasty looking Chocolate Beetroot Cake Amy made last year…

Chocolate Beetroot Cake

Well the recipe has made it into the final of PETA’s Great Vegan Bake-Off with this delicious cake and we are alongside some tasty looking creations, so we need your vote, because winning would be amazing! Voting is open until the 18th September, so please click through and place your vote (for us incase that wasn’t clear!)

GVBO-Finalist-Button

Thanks!! 🙂

So back down to business, the thing with beetroot is it’s underrated. I’m ashamed to admit that it wasn’t that long ago until I didn’t realise the only way to eat it wasn’t out of a jar full of vinegar ready sliced or out of those plastic trays. We didn’t buy fresh beetroot, why bother when it’s already been cooked for you?! How wrong I was!

I have grown my own and now we get bundles delivered in our veg box. It can be delicious just simply grated in a salad like this, or indeed made into a cake. But, in my humble opinion roasting this vegetable brings out the sweetness and takes out the more earthy taste that can put some people off it – not me though I love this vegetable no matter what way it is cooked, plus the leaves make a great addition to this super tasty salad.

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Roasted beetroot and raw green salad with garlic tahini dressing

(Serves 2)

A handful of kale
A handful of beetroot leaves
A handful of spinach
Olive oil
2 medium sized beetroots
Garlic clove
Thyme
1/2  tin of chick peas
A handful of pumpkin and sunflower seeds

For the dressing
3 tbsp tahini
1 clove of garlic (crushed)
Juice of 1/2 lemon
75ml water
Salt & pepper

1. Preheat the oven to 180C , in a roasting pan drizzle some olive oil and heat for 5 minutes. Slices the beetroot into chunks then add to the roasting pan along with the garlic clove, chick peas and sprinkle some dried thyme over the top, roast for 50 minutes.
2. In a bowl mix together the tahini, lemon juice, garlic and water.  Stir until the dressing is mixed together and smooth, then season with salt and pepper.
3. Wash and dry the kale, spinach and beetroot leaves then drizzle with olive oil then massage into the leaves – this ensures the kale isn’t as tough to eat.
4. In a pan toast the pumpkin and sunflower seeds for a few minutes.
5. Once the beetroot is cooked, mix together with the leaves then drizzle with the tahini dressing. Sprinkle the seeds over the top.

Ok, yes it is a little more work than opening a jar of beetroot but give a little time and a little effort and this nutrient filled vegetable can be something truly scrumptious.

Veronica x