🌱🌱🌱The Root of the Matter🌱🌱🌱~A Few Words From Susan~ Beets are good source of fiber, vitamins, and minerals. One cup even has 2 grams of protein.  Beets, like most root vegetables, store well over the winter - as long as you have a cool, dry place to store them.  Most of us do not have root cellars these days, so we need to use more modern ways to preserve them.   One of my favorite ways to use beets is to pickle them.  I shared a how to make refrigerated pickled beets recipe a few weeks ago, but if you missed it,
you can find it on my YouTube channel, here. Â Another recipe I make every year is beet burgers - these burgers do take a bit a time, but they freeze well, so I find the time to prepare them a great investment. Â Once firmed and frozen, it's easy to pull them out and saute, grill, or bake them for a quick
vegetarian dinner. Â This week's coupon saves you 20% on Cestari's Grill Mesh, which will be helpful if you choose to grill these burgers. Â Best, Susan
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Trivia QuestionWhich country is the largest producer of sugar beets in the world? Answer at the bottom of the newsletter
All About Beets, From Appetizers to Desserts
Tip of the Week: Roast Beets for Sweetness  Roasting beets enhances their natural sweetness. Preheat your oven to 400°F, wrap each beet in aluminum foil, and roast them for about 45-60 minutes, depending on size. Once tender, let them cool before peeling off the skin. Roasted beets make an excellent addition to salads, or you can enjoy them on their own with a drizzle of
olive oil and a sprinkle of salt.
Black Bean Beet Burgers - 1 pound
beets, roasted, grated, and squeezed dry
- 1 cup cooked brown rice (1/2 cup raw)
- 1 cup onion, chopped into 1/4 inch dice
- 4 cloves garlic, minced
- 2 Tablespoons apple cider vinegar
- 1/4 cup old-fashioned rolled oats, processed to a
powder in a food processor
- 2 (15.5-ounce) cans black beans
- 1/4 cup prunes, chopped into 1/4 inch dice
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons brown mustard
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon dried thyme
- 1 large eggÂ
- Salt and pepper, as desired
Instructions- Heat a teaspoon of olive
oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes.Â
- Add the garlic and cook until it is fragrant, about 30 seconds.Â
- Pour in the cider vinegar and scrape up the dark sticky crust.Â
- Continue to simmer until the vinegar has evaporated.
- Remove from heat and set aside to cool
- Drain and rinse the beans.
- Place half the beans into a food processor. Add the prunes. Pulse until the beans are roughly chopped — do not puree.Â
- Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.
- Add the beets, rice, sautéed onions, olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme to the
bowl with the beans. Mix all the ingredients until combined.Â
- Add the oatmeal flour and egg and mix until thoroughly combined.
- Cover the bowl with plastic wrap  and refrigerate the burger mixture for at least 2 hours or overnight.
- When ready to cook the burgers, form the mixture into 6 large patties.
- Cook the patties for 2 minutes, then flip them to the
other side. You should see a nice crust on the cooked side. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you're adding cheese, lay a slice over the burgers in the last minute of cooking.
Note: This mixture can be crumbly, so it works best to saute them in a cast iron pan as
described above. If you would rather grill them, you need to use a vegetable basket or grill mesh to keep them from falling through the grates. Â I like to serve these burgers on brioche rolls, with lettuce, red onions, and
ketchup.
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          Reader's Tips for Beets
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Michael from Chandler, Arizona shares, "I always juice my beets with apples and carrots for a quick nutrient boost. It’s a great way to start the day." Charlie from Kill Devil Hills, North Carolina mentions, "Hard boil eggs and throw 'em in a jar of pickle brine with some beet slices from a can of beets." Karen from Leander, Texas suggests, "Beet hummus is a favorite at my house. Just blend roasted beets with chickpeas, tahini, garlic, and lemon juice for a vibrant and tasty dip." David from New Braunfels, Texas adds, "I roast beets with rosemary and thyme for a savory twist. The herbs really enhance the earthy flavor of the beets." Linda from Westfield, Indiana remarks, "For a quick snack, I like to grate raw beets over a bed of mixed greens, toss with a lemon vinaigrette, and top with crumbled feta." |
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