Beetroot Burgers

Dinners | April 17, 2017 | By


As a child I was always fascinated by beets, probably because of it’s lovely deep ruby pink hue…beets are nature at its best – pretty looking, naturally sweet and so rich in minerals. They’re also packed with tons of health boosting nutrients – iron, manganese, copper, potassium and of course as a result are very healthy. They are also low in sodium, fat and high in fiber.

So until a few years ago I always trashed beet greens and used just the beets, that changed when someone told me the greens are really edible. I could’ve thought of that myself but sometimes our mind is so closed and we do things the way we’ve always seen them happen around us! I typically chop the greens, sauté them with some fresh garlic and EVOO. 

Here are ways I like my beets –

  • Chopped up beets cooked with grated coconut and green chilies
  • Boiled beet slices sprinkled with salt and a squeeze of lime 
  • Boiled beet slices in salad
  • These cabbage pockets stuffed with beets
  • Beet halwa
  • Pomegranate-Beet-Ginger juice

This recipe was developed when I was on my 2nd Whole30, its a super simple throw-together weeknight dinner idea. I usually eat this over mixed greens and top it with some kind of sauce, mint chutney or mint-tahini dressing.

The base ingredients are, beets, potato, cilantro and hot green chilies.

First boil the beets and potatoes together and then peel them. I used two small potatoes but you can use one medium sized one for two beets.

This is the best part, dump everything together – grated beets, mashed potatoes, chopped cilantro, green chilies, salt, arrowroot powder, paprika, coriander powder and cumin powder.

Then make the patty and cook on a frying pan for 5 minutes on each side.

Serve these over lettuce, mixed greens, sautéed kale or steamed cabbage leaves like I did. So easy!

Beetroot Burgers
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  1. 2 Medium Beets
  2. 1 Medium Potato
  3. 1/2 Cup Cilantro - chopped
  4. 3-4 Hot green chilies
  5. 1 Tbsp Arrowroot powder
  6. 1/2 Tsp Coriander powder
  7. 1/2 Tsp Cumin Powder
  8. 1/2 Tsp Paprika
  9. Salt to Taste
  10. 1 Tbsp Coconut oil
  1. Boil the beets and potatoes and peel them.
  2. Grate the beets and mash the potatoes.
  3. In a bowl, combine grated beets, mashed potato and all other ingredients except for the oil.
  4. Divide the mixture into equal portions and make the patty (3 large patties or about 5 small size ones).
  5. Heat oil in a pan over medium flame and cook the patties for 5 minutes on each side.
  1. Jalapeños can be substituted for hot green chilies.
Bake, Brew and Stew



    • Leave a Reply

      April 23, 2017

      I make a batch of these almost every week and love them over salad or even as a side.

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