I love beet but my boyfriend isn’t a beet fan. He does, however, LOVE these. There’s something about the linseed and parsley that mellows the flavour, and the seed creates a great burger consistency.
They are SO simple. 4 ingredients and 1 session with the processor. You can eat thesem straight or dehydrate them (about 5 hours and they’ll be slightly crisp on the outside but soft in the middle!).
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12oz / 340g / 2 cups grated purple beet/beetroot
3.5oz / 100g / 1 1/3 cups roughly chopped parsley
3.5oz / 100g / 1 cup ground linseed (you’ll get this from 2/3 cup of whole linseed)
1 tbsp lemon juice
• Add the grated beet, chopped parsley, ground linseed and lemon to juice to your food processor or high-powered blender and combine really well until you have a dough-like consistency.
• Form the dough into patties; you can serve them as they are (like the photo ) or you can dehydrate them – about 5 hours works well.
In the photo the beet burgers are served with sweet potato slices and a pate made from sprouted adzuki beans, apple, ground coriander and a little lemon.