BEETROOT BURGERS

Ingredients

For Beet Burger Patty

• 3 large beets, scrubbed clean
• Oil to spray
• 2 tsp minced or crushed garlic
• 2 tsp olive oil
• Ground black pepper and salt to taste
• Juice of 1 lemon

For Chipotle Cashew Hummus

• 2 cups cooked chickpeas
• 1 chili
• 12 roasted cashew nuts
• 6 cloves of garlic
• Salt to taste
• 1 tbsp extra virgin olive oil, optional

For caramelised Onions

• 1 medium onion, thinly sliced
• pinch rock salt
• 1/2 tsp ground black pepper
• Leafy greens like baby spinach, baby chard or baby kale. A mix of spring greens would be great here also.

Instructions 

Make the beet patties

• Preheat the oven to 375 degrees Fahrenheit
• Place a large piece of aluminium foil on a baking sheet, spray with oil, place the beets inside in a single row, and fold the foil over to cover completely. Crimp the edges of the foil to seal.
• Place the baking sheet and let it cool for 15 minutes, then open the foil and let the beets cool until they can be handled.
• Rubbing the skins off, then slice into 1/4-inch-thick slices
• Heat the olive oil in a wok or large sauce pan
• Add the garlic and rock salt. Add the beets and salt and saute for about five minutes
• Sprinkle on the lemon juice and set aside

Make the chipotle cashew hummus

• Place the garlic pods in a small piece of foil, roll up the foil into a ball, and roast with the beets, discard the skins and reserve the gooey garlic
• Place the chickpeas, cashew nuts, roasted garlic, child and salt in a food processor. Add enough water to make a smooth paste. If you're using the extra virgin olive oil, pout it in through the feed tube as the hummus is blending.

Make the caramelised onions

• Add the caramelised onions and a pinch of salt. Dry fry for a minute, then add the ground black pepper.
• Continue to cook, stirring frequently, until the onions become golden brown and soft. Turn off heat and remove to a bowl.