Wild Gourd Farm

Organic Gardening in St. Louis City


We harvested some Shiraz Tall-Top Beets and some carrots yesterday from Dave’s place. We used them to make a roasted, toasted beet burger dinner.

We sliced the beets and roasted them in the oven at 375° F for about 40 minutes in a marinade of balsamic vinegar, olive oil, mustard, honey, and cracked pepper, with juice of half an orange squeezed on halfway through.

We toasted chopped pecans separately, as well as some slices of french bread.

To assemble our “burgers,” Eric rubbed garlic on the toasted french bread, then we spread a layer of goat cheese and added the toasted nuts. We then layered two beet slices each with a couple fresh Russian kale leaves and parsley leaves, topped with another dollop of goat cheese and a couple nuts, with an extra drizzle of olive oil or balsamic vinaigrette.

Served with steamed carrots- delicious!


2 responses to “Beets!

  1. Karen July 15, 2011 at 7:25 pm

    I have seen so many unusual recipes for beets this week and now a beet burger. I never would have thought of turning beets into a sandwich. With the goat cheese, romaine and nuts, it must have been like eating a salad on a bun.

  2. We Will Work for Food July 16, 2011 at 5:15 pm

    It is a lot like a salad on a bun, but the texture of the roasted beets in big slices definitely pushes it into the burger/sandwich realm! We’d definitely recommend it if you’ve got some beets lying around 🙂

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