This gorgeous root vegetable is highly nutritious and often underappreciated!
Available year round, beetroot is much more versatile than most people think. Here’s a couple of suggestions on tasty ways to use it you might never have thought of! 😀
Ingredients:
- 1 large beetroot
- 1/2 brown onion
- 1 can black beans, drained
- 1 egg
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs or rolled oats
- 1/2 tsp thyme
- 1 tsp each cumin + paprika
- Pinch of salt + pepper
Directions:
- Preheat oven to 200 degrees.
- Trim, peel and roughly chop beetroot. Roughly chop onion.
- Add beetroot, onion and black beans to food processor. Pulse until well combined and a bit sticky, scraping the sides as needed.
- Transfer to a mixing bowl and add all other ingredients. Combine well.
- Form into 8 patties. Place on baking sheet lined with parchment paper. Bake for 15 minutes, flip and then bake for another 5-10 minutes until firm.
- Serve on a burger bun or in a lettuce wrap with your fave toppings!
Ingredients:
- 3 cups rolled oats, blitzed until fine
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup brown sugar or coconut sugar
- 2 eggs
- 250g dark chocolate, melted
- 1/2 cup beetroot purée*
- 1/4 cup melted coconut oil
Directions:
- Preheat oven to 200 degrees.
- Line your baking tray with baking paper.
- Mix the blitzed oats, baking powder, salt, and brown sugar.
- Add the eggs, melted chocolate, beetroot puree and coconut oil.
- Form into desired shape/size using your hands and slightly flatten on baking tray.
- Bake for 10-12 minutes.
- Devour!
*To make a simple beetroot purée, cut and trim your beetroot into 2cm chunks. Roast for about 30 mins in 180 degree oven. Allow to cool, then puree in blender or food processor.
