>> Monday, February 11, 2013
I have a couple recipes for you this that feature a special ingredient: B-E-E-T-S. I figure since it's Valentine's Day and all, why not make everything bleed red to add color to the festivities? Well, there's that. AND we often roast large batches of beets and -- besides eating them plain/whole -- don't know what to do with them.
Now, if you need instructions for how to roast beets, check out this post. They taste much better than the canned variety.
What you'll need . . .
- 1/2 onion
- 2 to 3 cloves garlic
- 1 can canelli or kidney beans, drained + rinsed
- 1 large beet (roasted, skinned, chopped -- a solid half cup or more)
- 1/4 to 1/2 cup chopped red peppers
- 2/3 cup rolled oats
- Spices of choice. I used 1 teaspoon curry powder, thyme, paprika, salt + pepper
- 1/3+ cup cornmeal
Method . . .
- In a food processor, chop the onion and garlic until minced.
- Then add the beans, beets, oats, and spices. Pulse 5 to 6 times, scrape down sides, and pulse another few times until chunky, but better incorporated. Season more as necessary.
- Place container in the fridge for a half hour or so. Then when you're ready to cook, take out of the fridge and mix with 1/3 cup (or more -- add 1 tablespoon at a time) or cornmeal. You want the mixture to be soft, but not wet. It will firm while cooking.
- Place a pan over medium heat with some olive oil inside of it. Shape the mixture into patties.
- You can make two gigantic burgers, 4 sensibly sized ones, or 8 sliders. Depending on how many Valentines you have in your life this year, I guess.
- Cook on both sides until golden brown.
- Serve on buns or between two mini rounds of our new favorite naan.
Not only do these beet burgers look gorgeous (and perhaps freaky to meat-eaters who might think you're chewing on a very rare meal), they taste great, too. The earthy sweetness of the beets really shines through. We've made these three times already with different variations on beans and spices -- so feel free to play around.
Stay tuned for a beet muffin (vegan + gluten free) recipe later in the week as we continue to celebrate Valentine's Day. And tomorrow I'll post more grocery savings tips!
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