Beets and more beets: Beet Burgers and Beet Salad

The weekend is coming to a close and, although the weather was downright nasty for August (with the daily highs just above +10°C),   when I look back over the last two days I can conclude that it was one of the best weekends of the  past month.

You can’t beat brunch at Culina Highlands with friends Saturday morning (even though their vegan option was far too salty), freezing to death at the downtown farmer’s market (and lugging home beets, banana potatoes, carrots, corn, Macintosh apples and Concord grapes), freezing to death again at our yearly condo BBQ, making fantastic blueberry lemon jam, taking a walk to Paddy’s Cheese and putting together a delicious Sunday night supper!

Yes, all in all, it was a great two days!

I decided to cook up all the beets I picked up on Saturday and make Beet Burgers from Toni Fiore’s Totally Vegetarian plus a Beet Salad with Herbs from Habeeb Salloum’s Classic Vegetarian Cooking from the Middles East and North Africa.

The Beet Burgers were delicious.  I will certainly make these again.  However, it make take a while. Toni’s cookbook features two more tasty looking burger recipes that I need to try first.  Her burgers held together while cooking and didn’t fall apart after the first bite;  I lost a few  pieces of my burger as I munched away, but for the most part this burger held its own – without the addition of eggs!  As well as being found in her cookbook, the recipe is also on the Delicious TV website (Toni Fiore is the host).  I figured that I would take peak to see if it was online to save me from typing it out :)  (FYI:I did not add the pumpkin seeds and I substituted 7 fresh basil leaves for the beet greens).

Delicious as they are, this certainly is not a weeknight meal, but you can easily make them up on a weekend afternoon and freeze them uncooked for another day (I did that with the 2 of the burgers).  EPC can always eat two burgers and, of course, I packed my second burger for tomorrow’s lunch.

The Beet Salad was just as tasty.  I have contemplated picking up Habeeb Salloum’s  cookbook for the past year, so I finally signed it out from the library to give it a try.  I have a made a few recipes and enjoyed them all.  There are a few more that I am looking forward to trying.  After tasting a few selections, EPC declared that we have to get this cookbook and I would have to agree.

Anyway, I hope your weekend was as good as mine, but if not, don’t worry we have a 3-day weekend coming up!


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3 responses to “Beets and more beets: Beet Burgers and Beet Salad

  1. So, tasty and held together. Good – but WHAT did it taste like? A burger? A hot beet sandwich? I love beets and love this idea. Am just curious. Will you send me your blueberry lemon jam recipe paw-lease? I have blueberries and lemons and need to do something with both – fast! It sounds like heaven, too. :)
    Valerie
    (I will be posting a beet and chevre salad with pistachio oil soon, I hope. Love beets!)

    • Oh no! Don’t ask me to describe what is tastes like – I am terrible at that.
      It tasted good, but not overly “beety”- I think b/c there is so much millet in the recipe. The roasted wheat germ added a nice nutty flavour – or maybe that was the walnuts. :) Delicious

  2. Pingback: Quick and Easy Veggie Burgers | Cookbook Cooks

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