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…
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 & Black Bean Burgers
Makes 8 burgers
3 large beetroot (approx. 650g)
1 cup uncooked black beans
1 tsp sweet paprika
1/2 tsp ground cumin
1 tsp dill
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.