What’s on your plate? BEETROOT!

organicARTS is working with West Exe Nursery and Age UK on the What’s on your plate? project. Groups come out and explore the organicARTS’ Community Garden, find out what is growing seasonally and then, back at the Nursery, cook up a yummy recipe.

The recipes all have stories behind them. The Community Garden Volunteers Rhubarb Cake is favourite with the Garden Team, the Young Chef’s Kebabs were created in last summer’s cooking project and we started cooking BBQ’d Broad Beans when Shillingford Organics had a glut many years ago!

The lastest exploration into the Community Garden discovered beetroot leaves and little beetroot under the earth. The children decided that they needed to grow more so for the cooking we’ve used fantastic bunches from Down Farm. Why Purple Nose? Well it is always a lovely discovery of colour when the beetroot is cut open and purple always seems to end up on someone’s nose! We hope you enjoy it. If you are interested in the What’s on Your Plate Project then keep your eyes open for the video!!!

Purple Nose Beetroot Burgers

This is an easy beetroot burger recipe which adds a vibrant splash of purple to the plate and is delicious.

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12 mini burgers

Ingredients

  • 1 tbsp oil (or any cooking oil) plus extra for greasing
  • 1 onion diced
  • 1 clove garlic minced
  • 5 tbsp oats
  • 2 tbsp flour (vary depending on how juicy the beetroot are)
  • 2 small cooked OR raw beetroots grated (do leave the skins on!)
  • 1 tsp cumin (OPTIONAL add this for a little bit of spice)

Instructions

  1. Heat the oil in a frying pan and add the onion. Cook for a few minutes until translucent, then add the garlic and cook for a further minute.
  2. Add the onion mixture to a food processor or blender, along with the oats and beetroot and pulse until it forms a firm mixture. Add the flour as needed.
    OR simply mix with a fork!!!
  3. Form the mixture into small burger shapes and place on a plate. Cover and refrigerate for 30 mins.
  4. Heat oven to 200C/400F and grease a baking tray with oil.
    OR heat a little oil in a frying pan or on a griddle
  5. Add the burgers and bake for 20-25 minutes, turning halfway through.

Serve in mini rolls with salad. Use the beetroot leaves as part of the salad garnish for extra colour!

Inspiration from https://veggiedesserts.co.uk/

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