Once upon a time, I went to the farmer’s market and somewhat mistakingly bought a lot of beets. And by a lot of beets, I mean A LOT of beets. Spinach, watermelon, cantaloupe, peaches, radishes, potatoes, corn, and a lone poblano pepper were also purchased — but I’ll save those highly intriguing stories for a later date.
What is a girl to do with a year supply of beets?
I really hope you just responded loudly with a ‘beats me!’ That was the appropriate response.
Step 1: Discolored hands while attempting to prep them.
Step 2: Roasted them.
Step 2.5: While they roasted, I washed my hands – still red. No luck.
Step 3: Grated them.
Step 3.5 : Washed hands again. No luck. Still red.
Step 4: Placed beets in my veggie burger recipe.
Step 4.5: Accepted red hands as part of who I will be going forward.
Step 5: Enjoyed veggie burger heaven, red hands and all.
This recipe takes a bit of prep, but it is well worth the effort.. and the red hands.
Cold hands, warm heart. Red hands, full stomach.
3 large red beets (~1lb)
1/2C uncooked brown rice (cooked to package directions)
1 yellow onion, diced
4 cloves garlic, minced
2T apple cider vinegar
1/4C rolled oats (ground to make oat flour)
2 (15oz) cans black beans, drained and rinsed
1/4C prunes, chopped
1T olive oil
2T smoked paprika
1/2tsp dried thyme
1 egg (if vegan, may leave out)
provolone (optional for topping)
Roast the beets: Heat oven to 400. Wrap beets in foil and roast for 50-60 minutes until they are soft enough to be pierced with a fork. Remove and set aside to cool.
Cook the rice according to package directions.
In a large pan over medium heat, saute the onions in a tablespoon of olive oil. Season with salt. Cook until soft and translucent, about 6 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add in the cider vinegar and stir until the cider is evaporated. Remove the mixture from the heat and set aside.
In a food processor, combine 1 can of drained/rinsed black beans and the prunes. Pulse until the beans are chopped.
Once the beets are cooled, remove the skins. Grate them using a large box grater. Squeeze the excess water out of the beet gratings using cheesecloth, kitchen towel, or a strainer.
In a large bowl, combine the bean/prune mixture, beets, cooked rice, onion mixture, and the other can of black beans. Stir to combine. Add the mustard, smoked paprika, cumin, coriander, thyme, and a pinch of salt and pepper. Add in egg (if using) and oatmeal flour. You may need to add an additional 1/4C of oatmeal flour if the mixture is too wet. Stir to combine.
Cover the mixture and refrigerate for at least 2 hours (up to 24 hours).
When ready to cook, heat a cast iron skillet over high heat. Spritz with no-stick spray or a few tsp of vegetable oil.
Take 1/2C of mixture and shape into a patty. Add to hot pan. Cook for 2 minutes and flip. Cook for additional 2 minutes. Cover pan, reduce heat to low, and cook for an additional 4 minutes.
Serve with choice of condiments.