Who doesn’t find every now and then vegetables that are about to “die” in his fridge? In my case the hero in the narrative is the beet root.
Not many people are delighted to eat a beet root because it contains a lot of sugar and as a result, it is allegedly fattening. In fact, an average beet root contains only 60 calories and nobody mentions the fact that it contains less calories than other carbs. Furthermore, a fresh beet root contains less calories than a cooked one.
A beet root is rich in calcium, potassium, magnesium, folate and zinc. As in turmeric, a beet root is rich in anti- inflammatory stuff that protects our body from chronical disease and cancer. In addition, a beet root strengthens the liver, dissolve fat and assists in clearing the waste from our body. It is good to use a beet root when you have a cold because it contains high levels of vitamin C. Unknowingly, everyone uses the beet root on a daily basis- the sugar. The white, industrial sugar is produced from a beet root.
For Jewish people, it also has a symbolic importance because we eat it on Rosh Hashana (the Jewish new year eve).
When I cook one cup of quinoa at the beginning of the week it is enough for a few days. Since I prepared a cauliflower and quinoa salad in the beginning of the week, I had some quinoa left. I have already discussed the importance of quinoa as main component in our daily diet. So, I made with all the leftovers I made wonderful mini-veggie hamburgers.
Mini-veggie hamburgers
Print Recipe
Ingredients
- 2 carrots
- 1 big beet root
- 1 onion
- 1 egg or 2 tablespoons of tahini
- 1 tablespoon of tahini
- 1 bunch of parsley or one cup and half of spinach leaves
- 1 cup of cooked quinoa
- ½ cup walnuts
- Salt to taste.
Instructions
1
Chop the onion
2
Grate the carrots and the beet ( I prefer to use a mandolin slicer)
3
spray oil in a big pan and fry the onion slightly. When it is wilted, add the carrots and the beet root.
4
Fry for 5-7 minutes until the mixture is softened.
5
Chop the parsley / spinach and the walnuts.
6
Put the quinoa in a bowl. Add the nuts, the vegetable from the pan, the chopped greens, the egg and the tahini. Mix well.
7
Take a baking pan, cover with a baking sheet and form small hamburgers and put them on the baking sheet.
8
Put the baking dish in a pre-heated oven on 355 ℉ for about 30- 40 minutes until they are brown.
Notes
Tell me it's not like a party in your mouth 🙂
Mini-veggie hamburgers
Print RecipeIngredients
- 2 carrots
- 1 big beet root
- 1 onion
- 1 egg or 2 tablespoons of tahini
- 1 tablespoon of tahini
- 1 bunch of parsley or one cup and half of spinach leaves
- 1 cup of cooked quinoa
- ½ cup walnuts
- Salt to taste.
Instructions
1
Chop the onion
2
Grate the carrots and the beet ( I prefer to use a mandolin slicer)
3
spray oil in a big pan and fry the onion slightly. When it is wilted, add the carrots and the beet root.
4
Fry for 5-7 minutes until the mixture is softened.
5
Chop the parsley / spinach and the walnuts.
6
Put the quinoa in a bowl. Add the nuts, the vegetable from the pan, the chopped greens, the egg and the tahini. Mix well.
7
Take a baking pan, cover with a baking sheet and form small hamburgers and put them on the baking sheet.
8
Put the baking dish in a pre-heated oven on 355 ℉ for about 30- 40 minutes until they are brown.
Notes
Tell me it's not like a party in your mouth 🙂
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