SEASONALITY: Although beets can begin to be picked at the end of the summer, they reach their peak in early fall before beating the freeze and leaving gardens before snow starts to fall.

STORAGE: Remove tops and leaves leaving no more than two inches of stem. Both parts can be refrigerated separately in plastic or Ziploc bags. Add airholes to the beet bag, but keep the leaves airtight

PREPARATION: Scrub lightly in cold water. Trim any remaining stem and roots before use. Don’t forget to peel!

COOKING METHODS: Beets can be steam, baked, boiled, microwaved, air fried, as well as eaten raw. Beet greens are best sautéed with oil and seasonings to make a side dish.

TIPS FOR USE: Prepare them pickled, as chips in the air fryer, or roasted. Beets, especially the red variety, stain cutting boards, clothes, and dish towels. It is easier to peel beets after they’ve been cooked by gently rubbing off their skin with a clean towel that you don’t care about staining- or paper towels.

Beets are considered a super source of fiber. Beets are also a great way to get betanin, folate, potassium, magnesium, and vitamin C

Bomb Beets Burgers (Vegan)

Makes 8 burgers

Ingredients

• 2c peeled and chopped beets (approximately 1 large beet)
• 3 garlic cloves, peeled
• 1c diced onion
• 1 can black beans, drained and rinsed
• 2tbsp apple cider vinegar
• 2tbsp ground flaxseed
• 1tsp paprika
• 2tsp cumin
• 1tsp red pepper flakes
• 2tsp dried oregano
• 1/4tsp salt
• 1/4tsp ground black pepper
• 2c rolled oats

Instructions

1. Preheat oven to 400 °F. Line a baking sheet with parchment paper.
2. Add a peeled and chopped beet and the garlic cloves to a medium saucepan with 2 tbsp of water.
3. Bring to a simmer over medium heat and let steam for 8 minutes, or until beets are soft. If dried up, add water 1 tbsp at a time.
4. Once beets are soft, transfer them to a bowl and let them cool.
5. Add diced onion to a medium saucepan with 2 tbsp of water and sauté for 3 minutes.
6. Add all ingredients except beet/garlic mixture to the bowl of a stand mixer fitted with a flat beater. If you do not have a stand mixer, a potato masher can be used in its place
7. Transfer cooled beets/garlic to a food processor fitted with an s-blade. Process until smooth, stopping to scrape down sides as needed. Add to stand mixer bowl.
8. Turn on the stand mixer to low, or mash manually, and allow all ingredients to fully combine. This will take about 1 minute.
9. Form the mixture into balls, place on a parchment-lined baking sheet, and flatten each ball into a patty. Bake for 20 minutes, flip, and bake for an additional 10 minutes.
10. Serve warm on a whole grain bun or over a bed of leafy greens with your favorite toppings: avocado, hot sauce, mustard, leafy greens, hummus, tomato, onion, etc

Nutrition Info: 141 calories, 25g carbs, 2g fat, 7g protein, 236mg sodium, 1g sugar

Recipe adapted by: https://www.onegreenplanet.org/vegan-recipe/bomb-beets-burgers-vegan/

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