Vegan Beet Pattie with Tahini Sauce
During my travels I got inspired by this beautiful dish and created my own version which turned out perfectly! Before I wasn’t much of a beetroot lover but with this recipe I am starting to get the switch. 🙂 With these, you can make the vegan beet patties, or you can make them into vegan beet balls. The length of time it takes to cook can also vary, depending on the size of the patties, so you’ll need to constantly check!
It was perfect together with my quinoa/buckwheat mix and alfalfa sprout salad topped with tahini sauce. WOOT!
- For the Beet Patties
- 1 cup raw beetroot peeled and shredded
- 1 cup cooked brown rice
- 1 teaspoon fresh thyme leaves, minced
- 1 clove garlic, minced
- 1 teaspoon cumin
- 3 tablespoon hemp seeds
- 1/2 salt
- 1/2 pepper
- 1 tablespoon balsamic vinegar
- olive oil
- For the Tahini Sauce
- 2 Tbsp tahini
- 2 Tbsp maple syrup
- 3-4 Tbsp lemon juice or apple cider vinegar
- 1-2 Tbsp vegetable oil
- salt to taste (optional)
- In a food processor, add the beets, brown rice, thyme, balsamic vinegar, garlic, salt, and pepper. Process ingredients for about 15-30 seconds until everything is mixed together. You don't want to process until ingredients form a paste, just until everything comes together.
- Form the mixture into patties, you will get about 6-8 depending on how big you make them. Place patties on a large baking sheet lined with parchment paper. Place baking sheet in the refrigerator for at least 30 minutes, this will make it easier for you to handle them when cooking.
- To cook beet burgers, place a large pan over medium heat and coat the bottom with olive oil. Once the pan is hot, add the beet burgers and cook for about 3-5 minutes on each side (Or bake at 400F for 15 minutes).
- Prepare the tahini sauce. Whip briskly with a fork or process in blender for extra creamy texture.
- Place salad on a plate, top with the beet patties and spread the top of the bun with the tahini sauce. Enjoy!
- If you're not serving them soon, transfer the cooked patties on cooling rack and let them cool down completely. Store in air-tight container and freeze well.