Root-to-Leaf Beet Burgers | James Beard Foundation

Name: Root-to-Leaf Beet Burgers | James Beard Foundation
Total time: 90 min
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

www.jamesbeard.org

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. In these vibran

View full recipe on www.jamesbeard.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.

Share this recipe:

Cooking tools: