May 12th, 2021
My appreciation for beetroot is no secret. I have shared quite a number of recipes over the years using this sweet and earthy root vegetable – savoury and sweet recipes alike – find links to some favourites below.
My favoured way to prepare beetroot is to roast them whole so as to concentrate their flavour. They do take quite some time to cook, so it is worth cooking 4-5 at a time. Rub the whole unpeeled beets with a little olive oil and a pinch of salt. Place into a covered dish with a splash of water and roast for 50-60 minutes at 200°C, until tender when pierced with a knife. I tend to make the most of the oven heat and cook a dish of beetroot at the same time as baking bread or roasting a chicken.
Once the beets are cool, slip off the skins and grate, slice, or chop to use in cooking, or add to a salad. The whole cooked beets will keep for up to 5 days covered in the fridge.
+ More beetroot recipes using roasted beetroot:
- Chocolate, Beetroot & Prune Brownie
- Beetroot Hummus + How to grow beetroot
- Sourdough Beetroot Doughnuts with Chocolate Glaze
Beetroot, Black Bean & Sesame Burgers
These burgers got the big thumbs up from my family, always a good sign that I need to share the recipe! The key with vegetable-based burger patties is the layering of flavours. In this particular recipe, I have used robust ingredients such as tomato paste and soy sauce for a savoury umami element. And the fried onions, although an extra step, bring sweetness for balance.
- 2 medium cooked beetroot, about 250g - see cooking method above
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 2 x 400g cans black beans or 2 1/2 cups cooked beans, well drained
- 1 tbsp soy sauce or tamari
- 2 tsp toasted sesame oil
- 1 small egg*
- 1 cup breadcrumbs - can use gluten-free
- about 1/2 cup sesame seeds to coat
- *Variation - to make these egg-free replace the egg with 2 tbsp ground flaxseeds and reduce the breadcrumb quantity to 2/3 cup.
- clarified butter, ghee or oil for frying
- burger buns, lettuce, sliced gherkins, aioli, tomato chutney etc.
Heat 1 tbsp of the oil in a frying pan and sauté the onion over a moderate heat until golden. Add the tomato paste and cumin and cook for a further minute. Remove from the heat.
Place the drained beans into a food processor along with the cooked onions, soy sauce, sesame oil and egg. Blend to combine.
Grate the cooked beetroot and add to the processor along with the breadcrumbs (and flaxseeds if using). Pulse to combine then rest the mixture for 5-10 minutes for the breadcrumbs to swell and firm up the mixture. If the mixture feels a little soft after this time add 2-3 tbsp extra breadcrumbs (or 1 tbsp ground flaxseeds or chia seeds). Shape into 10-12 burger patties and coat each in sesame seeds.
Heat a frying pan over moderate heat and add a slick of oil. Cook the patties in batches until golden on both sides.
Prepare the burger buns and fillings and serve. The pattie mixture can be prepared a day ahead and chilled until ready to cook. The cooked patties can be stored in the fridge for 2 days and make fantastic leftovers.
*Recipe first published 10th April on Stuff.co.nz.