ROOT- TO- LEAF BEET BURGERS

The Delhi News-Record - - FOOD - Deb­bie Gold

Serves: 4 For pick­led beet stems:

Stems from 1 bunch beets

4 cups (1 l) wa­ter

4 cloves gar­lic, peeled

3 bay leaves

3/4 cup (180 ml) white vine­gar (5 per cent acid­ity)

5 tbsp (75 ml) su­gar

2 tbsp (30 ml) sea salt

1 tsp (5 ml) whole black pep­per­corns

For roasted beets:

2 large beets, any colour, stems re­served for pick­ling (see above)

2 sprigs thyme

2 tbsp (30 ml) olive oil, di­vided

2 tsp (10 ml) sea salt, di­vided

Pep­per to taste

To serve:

4 ham­burger buns, toasted

Roasted beets Pick­led beet stems

1 av­o­cado, thinly sliced

4 oz (114 g) goat cheese

Fresh beet greens

7. Make the pick­led beet stems: trim any bruised or dis­coloured parts from the stems. Cut the stems into 2-inch (5-cm) pieces and place into a clean glass jar.

8. Com­bine the re­main­ing in­gre­di­ents in a large stain­less steel pot. Bring to a boil. Pour the pick­ling liq­uid over the beet stems. Let the mix­ture cool and then place the lid on top. Shake the jar and re­frig­er­ate the stems for at least 24 hours.

9. Make the roasted beets: Scrub the beets well to re­move any dirt and trim off the leafy greens close to the top of the beet, leav­ing about a half inch (1.25 cm) of stem. Re­move the stems from the greens and re­serve both. Wash the greens and spin or pat dry.

10. Pre­heat the oven to 375 F (190 C). Tear 2 large sheets of alu­minum foil.

11. Place 1 beet on each sheet of foil. To each foil pack­age, add 1 sprig of thyme, 1 tbsp (15 ml) of olive oil and 1 tsp (5 ml) of sea salt. Wrap beets loosely in the foil.

12. Place the wrapped beets on a bak­ing sheet. Roast for 50 to 60 min­utes, check­ing for done­ness ev­ery 20 min­utes or so.

13. Roast un­til the beets are ten­der. You’ll know when the beets are done when a par­ing knife eas­ily slides into the cen­tre of the beet.

14. Let the beets cool. When they’re cool enough to han­dle, hold one of the beets in a pa­per towel and rub the skin away. The skin should peel away eas­ily. 15. Dis­card the thyme and foil pack­ages. Slice the beets into 3⁄4- inch ( 2- cm) rounds and sea­son with salt and pep­per to taste.

16. Build your burgers: Place at least two slices of roasted beets on the toasted bun bot­toms.

17. Top each burger with 1⁄4 cup (60 ml) pick­led beet stems, 1⁄4 of the sliced av­o­cado, 1 ounce (28 g) goat cheese, 1 to 2 leaves beet greens and the toasted bun top. Serve im­me­di­ately.

THEO VAMVOUNAKIS AND KEIRNAN MONAGHAN PHOTO

Beet burgers are made us­ing ev­ery part of the veg­etable.

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