Root-to-Leaf Beet Burgers Recipe | James Beard Foundation
There are countless varieties of beets, each with a particular flavor. Every part of the beet is edible from the root, to the stem, to the leaf.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at archive.jamesbeard.org.
Cooking tools:
- Mason jar
- Stainless steel pot
- Stove
- Oven
- Aluminum foil
- Baking sheet
- Paring knife
- Chef's knife
- Cutting board
- Paper towel
- Salad spinner
- Toaster
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- Stems from 1 bunch beets
- 1 quart water
- 4 cloves garlic, peeled
- 3 bay leaves
- 3/4 cup (5%) white vinegar
- 5 tablespoons sugar
- 2 tablespoons sea salt
- 1 teaspoon whole black peppercorns
- 2 large beets, any color, stems reserved for pickling (see above)
- 2 sprigs thyme
- 2 tablespoons olive oil, divided
- 2 teaspoons sea salt, divided
- Pepper to taste
- 4 hamburger buns, toasted
- Roasted beets
- Pickled beet stems
- 1 avocado, thinly sliced
- 4 ounces goat cheese
- Fresh beet greens
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Root-to-Leaf Beet Burgers | James Beard Foundation
jamesbeard.org
Beetroot Burger Recipe
awesomecuisine.com
Beet Burgers
recipecloudapp.com
Beet Burgers
giftofhealth.org
The Ultimate Plant-Based Beet Burger | VegNews
staging.healthyvegan.com
Beet Burgers - Food Revolution Network
foodrevolution.org
Best-Ever Beet and Bean Burgers | Recipe Cart
getrecipecart.com
Ultimate Plant-Based Beet Burger
vegnews.com