Recipes: This beetroot burger with root vegetable crisps will convert any carnivore!

Try this wonderfully bright and light plant-based beetroot burger and root vegetable chips recipe from health gurus Alana and Lisa Macfarlane of The Gut Stuff

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Recipes: This beetroot burger with root vegetable crisps will convert any carnivore!

Serves 4+

For the burgers

* 1 tbsp olive oil, plus extra for brushing the burgers

* 1 red onion, finely chopped

* 2 tsp ground cumin

* 1 slice day-old sourdough bread

* 400g raw beetroot, coarsely grated

* 2 x 400g cans of chickpeas, drained and rinsed

* 2 heaped tbsp flaxseed

* 2 tbsp milk kefir yoghurt

* 1 egg

* 1 tbsp tahini

* 1 tbsp rice flour, plus extra if needed

For the root vegetable chips

* 1 large sweet potato (skin on), sliced into chips

* ½ celeriac, peeled and sliced into chips

* Olive oil

To serve (optional)

* Wholegrain buns

* Rocket

* Onion (any variety), sliced

* Ferments, like kimchi or sauerkraut

Leftover beetroot burgers can be stored in an airtight container in the fridge for up to four days.

The Gut-loving Cookbook: Over 65 deliciously simple, gut-friendly recipes from The Gut Stuff by Lisa and Alana Macfarlane (Pavilion, £16.99) is available in February 2022.

 

 

 

Photograph: Haarala Hamilton