Beetroot and feta burgers
A simple and reliable beetroot burger recipe.
Servings: 4 people
- 400 g beetroot peeled
- 2 cloves garlic chopped
- 4 tbsp plain flour
- 1 egg
- 200 g feta cheese crumbled
- 5 tbsp olive oil
- After you have peeled your beetroot, grate it coarsely into a bowl.
- Squeeze handfuls of the grated beetroot to get some of the liquid out. It will look like a crime scene! You can drink the juice.
- Next, mix the beetroot, garlic, flour and egg, along with salt and pepper.
- When well combined, stir in the feta.
- Form the mixture into four burgers with your hands.
- Heat a frying pan over a medium-high heat with 3 tbsp olive oil and fry the burgers for 10 minutes on each side until crisp on the outside and cooked through.
Depending on how thick your burgers are, you might find the middle of them is quite squidgy and raw, which is fine if you are OK with raw egg. One option is to pre-bake them in the oven on a low heat for 15 minutes before frying them to finish them off. This is also a good idea if you are barbecueing them. The oven baking firms them up so they don't collapse on the barbecue.
Beetroot Berry Bircher
- 80 g oats
- 10 g chia seeds
- 200 ml unsweetened almond milk
- 50 g plain full-fat Greek yogurt
- 50 g beetroot, peeled and grated
- 50 g raspberries
- 50 g blueberries
- Place the oats and chia seeds into a container and stir in the milk and yoghurt. Stir in the beetroot and store in the fridge overnight.
- In the morning, serve half into a bowl, top with half of the berries and serve.
- Refrigerate the second portion in an air-tight container for up to 3-4 days. Top with remaining berries.
Beetroot and Feta Salad
- 400 g tin canned brown lentils, drained and rinsed
- 2 beetroot, grated
- 1 courgette
- 40 g spinach leaves
- 100 g feta cheese
- 1/2 lemon, juice
- 1 tbsp olive oil
- Layer your salad leaves with grated vegetablesand lentils over two plates - top with feta, lemon juice and olive oil.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Super Simple Beetroot Hummus
This recipe supports cardiovascular health.
- Food processor or blender
- 100 g walnut butter (you can make the butter yourself by blending walnuts in your food processor)
- 300 g cooked beetroot, cut into chunks
- 60 ml walnut oil (or some other oil)
- 3 tbsp apple cider vinegar
- salt and pepper
- Place allthe ingredients in a blender and blend until smooth.
- You can start with the walnuts and oil, if you don't have walnut butter and add the rest of the ingredients when you get a smooth paste.
Beetroot soup with spiced yoghurt
Beetroot really shines in soup. A Hugh Fearnley-Whittingstall recipe.
Servings: 2 people
For the soup:
- 2 tbsp olive oil
- 1 onion chopped
- 1 clove garlic chopped
- 400 g beetroot peeled, cut into chunks
- 1/2 tsp cumin seed
- 400 ml stock or hot water
- 1/2 tbsp parsley chopped
For the spiced yoghurt:
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1 pinch caraway seeds
- 1/2 tsp paprika
- 1 pinch cayenne pepper
- 2 tbsp plain yoghurt
- 2 tsp olive oil
- 1/2 tbsp parsley chopped
- Put a saucepan over medium heat and add the olive oil.
- Sautee the onion gently for 10 minutes, then add the garlic and cumin and cook for 2-3 minutes.
- Add the beetroot, mix well, then add the stock.
- Bring to a simmer, cover and cook for 20-25 minutes, until the beetroot is tender.
- Put the cumin, coriander and caraway seeds in a dry pan and toast over medium heat till fragrant.
- Grind the spices to a powder, then combine with paprika, cayenne and a pinch of salt.
- Stir this mixture into the yogurt, add the olive oil, and mix together.
- Purée the soup, return it to the pan, and season to taste, check the thickness.
- Serve the soup with a dollop of spiced yogurt swirled in at the last moment and some parsley sprinkled on top.
Beetroot Bean Burgers
- 1 tbsp olive oil
- 1 red onion, peeled and diced
- 2 beetroot, peeled and grated
- 2 carrots, grated
- 400 g cannellini beans, rinsed and drained 1 can
- 30 g oats
- 2 eggs
- 40 g rocket
- 4 tomatoes, thickly sliced
- salt and pepper
- Preheat the oven to 200°C, 180°C fan, gas mark 6.
- Put the carrots and beetroot in a colander over a bowl. Add 1 tsp salt and toss to combine. Let sit for approximately 30 minutes (or longer) to release liquid until the vegetables look soft. Squeeze the vegetables to release more liquid and pat dry with paper towels to remove any excess. The less moisture in the veggies, the less soggy your burgers will be!
- Heat the oil in a frying pan and sauté the onion for 3-4 minutes, until starting to soften. Remove from the heat and transfer to the bowl with the carrot and beetroot.
- Place the beans and oats in a food processor and process until nearly smooth.
- Add the bean mixture to the beetroot and season.
- Add the beaten egg, bit by bit, mixing well as you go, until you have a sticky consistency.
- Line a baking sheet with baking paper. Shape the mixture into four burgers. Bake for 15-18 minutes.
- Serve on half the rocket leaves and sliced tomato.
LEFTOVER TIP: keep uncooked burgers in an air-tight container in the fridge for up to 3 days.
Beetroot, chive and goat’s cheese frittata
This is the perfect go to recipe to impress at a picnic or take with you when you travelling and want to eat homemade healthy food. Multi-coloured beets works well here, if you have some. The original recipe asks for “2 plump cloves smoked garlic, peeled”. We didn’t have it so just added a bit of Garlic Powder and that did the trick. This recipe was adapted from Rachel Khoo’s Summer Recipes.
Servings: 8 people
- 600 g beetroot
- handful chives
- 1 tbsp balsamic vinegar
- 30 g butter
- 200 g soft fresh goat’s cheese
- sea salt
- black pepper
- Wash the beetroots and warp them in tinfoil. Cook in the oven (it will take about 1 hour for medium beetroots). Whencooked, remove the foil and peel them. Set aside to cool.
- Beat the eggs. Add the chopped chives and the garlic to the same bowl. Season with black pepper and salt.
- When the beetroots are cooler, slice them into 5mm thick slices. Add them to another bowl and toss with balsamic vinegar.
- Butter a tray of approx.. 20 x 30 cm (4 cm deep) with the butter.
- Start layering all the ingredients stating with the beetroot slices, then dollops of goats cheese and finally 1/3 of the egg mix. Repeat until all the ingredients finish, ending with the goats cheese and egg in the last layer.
- Bake in the oven for 30 to 40 minutes until the egg is all cooked.
- Leave to cool before slicing in squares.
- 250 g beetroots, steamed - remove skins after steaming
- 3 tbsp fresh coriander, chopped
- 2 tbsp fresh mint, chopped
- 1 tbsp coriander seeds, roasted and ground
- 1 small red onion, chopped finely
- 4 tbsp oil (walnut works well here)
- 1/2 cup lightly roasted walnuts, chopped
- 2 lemons, juiced
- 2 tbsp rosewater (optional)
- 4 young beet leaves (or spinach leaves)
- pepper and salt
- While the beetroots are warm, cut into bite-sized chunks, mix with with the ground coriander, onion and herbs.
- Whisk oil and lemon juice together in a bowl, season with salt and pepper.
- Toss all ingredients with the dressing.
- Sprinkle with rosewater just before serving.
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