White bean burger with roasted beetroot salad with garlic maple dressing

My singing teacher, Judith, generously furnished me with a lovely looking beetroot, grown in her own garden.  I felt the need to do the root justice, so took it home and roasted it and put it in a delicious salad.  I served this with some leftover homemade white bean burgers (garnished with lots of iron-rich parsley) and some luscious tenderstem broccoli…. Lunch made in heaven!

White Bean Burgers:
400g of white beans (tinned – I used a mixture of cannelini and black eyed pinto beans)
1 onion, finely chopped
2 cloves garlic
1 cup flour
chopped rosemary
chopped parsley
Tamari soy sauce (or season to your own liking!)

1. Mash the beans or do as I do and blitz them in a blender!
2. Mix in with the other ingredients in a bowl.
3. Shape into patties – I have a fab burger press which compresses them and therefore means they hold together better in the pan.
4. Fry a few minutes on each side in a little oil and serve with garnish.
Easy as that.  And the good thing about burgers is once you get the hang of them you can put in whatever you fancy – different grated veg, chilli, different herbs – the world is your oyster!

Roasted Beetroot Salad (based on a recipe from the Ottolenghi cookbook)

1 Large or several small fresh beetroots, trimmed and washed (leave skin on)
3 smallish carrots
mixed salad leaves
herbs of your choice (book recommends dill)
For the dressing:
maple syrup
mild olive oil (or vegetable oil/corn oil)
1 clove of garlic, crushed
sherry vinegar

1. Preheat oven to 200 C, and meanwhile wash and prepare the roots.
2. If the beetroot is large quarter it and wrap each quarter in a small amount of foil so that it is sealed.  Place on baking sheet in oven for approx 30mins (keep testing with a knife until you’re satisfied they’re tender.
3. Slice the carrots lengthways and lay in a small oven dish and drizzle with a little oil and season.  Place in oven and roast until tender and a little brown and crispy at the edges.
4. When your veg is cooked remove from the oven and allow to cool, before attempting to peel the skin off the beetroots.  Then cut the beets and carrots into bite size chunks.
5. Make the salad dressing by mixing roughly equal parts oil to maple syrup, add the garlic and add the sherry vinegar until you like the balance of sweet/sour.  Season to taste.
6. Mix salad leaves with roasted veg and dress salad just before serving.



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