Beet Patties with Apples and Cheddar
This earthy take on veggie burgers has a great meaty texture and employs some delicious German flavors. Eat the burgers as described below or on poppy seed burger buns. You can easily freeze these patties cooked or uncooked for use later.
3 large beets
1/2 cup brown rice (cooked al dente)
1 onion (diced finely)
4 cloves garlic (minced or pressed)
2 Tblsp. cider vinegar
1/4 cup oats (processed in food processor to a fine flour)
2 (15.5 oz.) cans black beans
2 Tblsp. honey (or other sweetener)
2 Tblsp. ground flax seed (optional)
1 Tblsp. olive oil
1 Tblsp. smoked paprika
2 tsp. brown mustard
1 tsp. cumin
½ tsp. dried thyme
Salt and pepper (smoked if you have it)
Preheat oven to 400F. Wrap beets loosely in aluminum foil and roast until fork tender, about an hour. Allow to cool while you prep the next step.
Saute the onions in a little bit of olive oil over medium heat until they are beginning to caramelize and char on the edges. Salt when done. The sugars from the onions should leave a dark, sticky crust on the bottom of the pan.
Add the garlic and cook until it is fragrant, about 30 seconds. Add in the vinegar and scrape up the dark sticky crust (deglaze). Allow the mixture to simmer until the vinegar has almost all evaporated. Remove from heat and set aside.
Drain and rinse one of the cans of beans. Add the oat flour, can of beans, honey and flax to a food processor and pulse until beans are roughly chopped and ingredients are well incorporated — 8 to 10 pulses. Transfer mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixture and set aside.
Slip the skins off of the roasted beets – you can use a pairing knife if some are a little tricky but most should slide right off. Grate the peeled beets on a cheese grater and add to colander in sink. Press and squeeze the beets to remove as much liquid as possible.
Add the beets, rice, and sautéed onions and beans/oats mixture, oil, mustard, spices and egg to a large mixing bowl. Mix well with your hands (or a spatula) until well combined. Season with salt and pepper to taste.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours or (ideally) overnight.
When ready to cook, shape them into burgers. You should end up with about 6 large patties about ¾ inch thick.
Heat a cast-iron pan with an even coating of canola oil over high heat. Cook patties for about 2 minutes on each side to develop a firm crust. Reduce heat to low and cover the pan. Allow to cool 5 minutes more until they’re fully heated through. In the last minute of cooking, top with 2-3 apple slices and cheddar cheese. Allow cheese to melt and service with stone-ground mustard on a bed of arugula.
Easy German Sweet and Sour Cabbage
This German staple is easy and fantastic paired with the beet burgers, or you can skip the apple and cheddar above and top with this instead!
2 Tblsp. olive oil
1/4 cup brown sugar (packed)
3 Tblsp. apple cider vinegar (or whatever you have other than balsamic)
1 C. water
Salt and pepper to taste
4 cups shredded red cabbage
2 apples, peeled and thinly sliced in strips
Combine oil, sugar, vinegar, water, salt and pepper in skillet over medium heat. Cook for 2-3 minutes, stirring occasionally until the sugar is dissolved and it’s heated through. Add cabbage, cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for an additional 10 minutes until tender, stirring occasionally. Serve warm.
Roasted Cauliflower 5 Ways
Roasted cauliflower is a great, quick use of cauliflower on weeknights as a simple meal or paired with steak, potatoes, bread, etc. It’s such a versatile flavor that adapts to many different types of cuisine. Here are a few unique flavor combinations to try!
Roasted Cauliflower Base Recipe
1 large (or two smaller) head of cauliflower
2 Tblsp. olive oil
Salt and pepper to taste
Preheat oven to 400F. Rinse cauliflower and cut or break with your hands in to uniform size florets. Toss in oil and spices. Spread in an even layer on a baking sheet and roast 20-30 minutes to desired doneness. The edges should be slightly charred and the larger pieces are fork tender. Eat plain or with one of the options below.
- Mediterranean Tahini Sauce with Parsley
Combine 1/3 C. tahini, 1/3 C. water, juice from half a lemon, 1 garlic clove and fresh, chopped parsley. Toss with roasted cauliflower.
- Italian Balsamic Reduction with Fresh Basil
Add 1 C. balsamic vinegar to a small sauce pan over medium heat. Bring to a light boil. Stir occasionally as the liquid reduces in to a thick syrup. Drizzle over roasted cauliflower and top with basil shreds. Extras can be store in an airtight container in the refrigerator.
- Cauliflower Wings
Toss roasted cauliflower in 1/8 to a ¼ cup of Frank’s Red Hot Sauce. Sprinkle with bleu cheese or feta.
- Comfort Food Warm Garlic, Rosemary and Parmesan
Gently sauté 2-3 cloves of garlic with 1 tsp. dried rosemary in olive oil over medium heat until fragrant. Pour over roasted cauliflower and toss with freshly grated parmesan.
- Thai Peanut Sauce
Heat ¼ C. peanut butter, 3 Tblsp. warm water, 1 Tblsp. fish sauce (optional), 2 Tblsp. rice vinegar or lime juice, 2 Tblsp. soy sauce and 3 tsp. brown sugar over medium heat until well incorporated and heated through. Toss with roasted cauliflower. Top with extra lime juice and fresh cilantro.