Indy Power: I just got back from honeymoon and I'm craving these beetroot burgers
Try this deliciously juicy beetroot burger that's every bit as tasty as its meaty counterpart
I got back from my honeymoon today and all I am craving is vegetables! These beet burgers are packed with vitamin C, fibre, magnesium and iron, to name a few, and they're such a delicious option if you're cutting down on meat.
Gluten-free, dairy-free & vegan
2 medium beets
1 can chickpeas
2 cloves garlic
2 tbsp tahini
½ tsp cumin
Juice of ½ lemon
Preheat the oven to 200˚C/ 400˚F/gas mark 6.
Peel the beets and chop them into cubes. Sprinkle with sea salt and roast for about 35 minutes until tender.
Drain the chickpeas and add them to the food processor with the beets. Mince the garlic and add it in along with the tahini, cumin, lemon juice and a good pinch of sea salt. Blend until the mixture comes together. Shape the mixture into patties.
Heat a grill pan on medium-high heat and add in a little olive oil. When it's hot, add the burgers. Cook for 3-4 minutes a side. Transfer them to a roasting tray and cook in the oven for about 5 more minutes.
Tried this recipe?
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Chickpeas! They're an amazing source of fibre and really high in protein so they're a great addition to any diet - and especially handy if you're vegetarian or vegan. Hummus, falafel and burgers like these are a given, but chickpeas are also ideal for soups, stews and salads. They're really delicious as a snack too, simply tossed in spices and olive oil and roasted until crisp. You can buy them dry, in which case you soak them overnight, or tinned (shop for ones containing just chickpeas and water).