Category Archives: March

Beet and Carrot Burgers

Throughout this process, I’ve wondered what recipes will stick. Which I’ll make again, which I’ll remember, which I’ll tweak, and which I probably toss out the window.

Beet Burger

This one’s a sticker. It’s surprisingly filling, appears to be made of things that are good for a person, and tastes great. Plus, who doesn’t love recipes where there are three main steps: 1) mix everything together 2) shape it into patties 3) bake. This recipe made about 12, so I had quite a few days of leftovers.

It involves a bunch of sesame seeds and sunflower seeds.

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Carrots.

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Beets, duh.

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Onions, cheese, brown rice, egg, parsley, soy sauce, and cayenne pepper.

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Mix it all up.

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Pattyshape it. Pretty sure that’s a word.

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Bake it (yes, I greased the pan with butter).

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I didn’t have buns, so I ate these plain with a fork. Also tried them with goat cheese on top, which was a good choice.

Baked Beet and Carrot Burgers

Ingredients:
butter for greasing the baking sheet
1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (1–2 medium beets)
2 cups grated carrots (about 4 carrots)
1/2 cup minced onion (about 1 medium onion)
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated Cheddar cheese
1/2 cup vegetable oil
1/2 cup finely chopped fresh parsley
3 tablespoons flour
2 tablespoons soy sauce or tamari
1 clove garlic, minced or pressed (about 1/2 teaspoon)
1/8–1/4 teaspoon cayenne pepper

Directions:

Preheat the oven to 350°F. Lightly coat a baking sheet with butter.

Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool.

Return the skillet to the heat. Add the sunflower seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately transfer them to the dish with the sesame seeds.

Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice, Cheddar cheese, oil, flour, parsley, soy sauce or tamari, and garlic (your hands work best here). Add cayenne (use 1/4 teaspoon for spicier burgers) and mix until thoroughly combined.

Using your hands, shape the mixture into 12 patties and arrange them in rows on the baking sheet.

Bake the patties until brown around the edges, about 20 minutes. Unless they are very large and thick, it should not be necessary to turn them. Serve alone or on buns.

The original recipe can be found here.

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Beets with Sour Cream and Chives

Beets are baaaaack. When trying to find some recipes and suggestions for them, I found this nice little interactive graphic. Perfect, because I absolutely feared beets!

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I can’t lie, this recipe was very much because I had leftover beets from the previous recipe, and happened to have (and love) sour cream and chives. I also wanted to know what cooking beets on a stove rather than roasting them would do. Turns out it does this:

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A very easy side dish, and I preferred it warm. The recipe suggests serving over egg noodles (which I didn’t have on hand), and I suspect it would be even better in that case.

Beets with Sour Cream and Chives

Ingredients:

2 pounds beets, chopped into 1-inch chunks, with the greens
1 tablespoon butter
1/2 cup stock
1/4 cup sour cream
chopped chives

Directions:

Peel beets, chop into 1-inch chunks. Roughly chop greens. Put both in a saucepan with butter and stock. Bring to a boil, then reduce to simmer. Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes. Boil off any excess liquid. Stir in sour cream and toss with chives.

Recipe found here.

Beet and Beet Green Gratin

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My March vegetable is beets! I don’t love them. They’re purple and sweet, and yeah. Sweet. Too much for me. But this is the beauty of this project – challenging myself to try some things. So I did!

Having been pretty unfamiliar with beets, I hadn’t even considered using the greens attached to them. But look how PRETTY. They weren’t bad.

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They also look quite different once you scrub ’em clean:

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I’m a bit behind on these posts, so I’m just going to cut to the chase. Overall, this was good. I had high expectations that weren’t quite met (because look at the photo from the original recipe), but my suggestions would be to add more cheese. Always. Add more cheese. I may have had a too-much-beet situation, but it seemed like there wasn’t enough of everything else. …Which means I had to much beet. Problem solved!

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Beet and Beet Green Gratin

Ingredients:
2 bunches (6-8) beets, with the greens (about 2 pounds beets and 3/4 pound greens)
Salt to taste
3 eggs
3/4 low-fat milk
1 tablespoon extra virgin olive oil
2 large garlic cloves, minced
1/3 cup chopped chives (1 bunch)
2 ounces Gruyere cheese, grated (1/2 cup)
Freshly ground pepper to taste

Directions:

Roast the beets. Remove from heat and allow to cool, then cut the ends off, slip off the skins and slice across the equator.

Bring a large pot of water to a boil while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the pot of water comes to a boil, salt generously and blanch the greens for about one minute. (You can also steam the greens until they wilt, one to two minutes). Transfer the greens to the ice water, then drain and squeeze out the water. Chop coarsely.

Heat the olive oil over medium heat in a medium skillet, and add the garlic. Cook for about 30 seconds, stirring, until fragrant. Stir in the greens. Stir together for a minute, season the greens with salt and pepper, and remove from the heat.

Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish with olive oil. Beat together eggs, salt (about 1/2 teaspoon), pepper, milk, chives and the Gruyère. Gently stir in the greens and beets. Scrape into the gratin dish. Bake 35 to 40 minutes until set and lightly browned on the top. Allow to sit for 10 to 15 minutes before serving. Serve hot, warm or room temperature.

Original recipe found here.