Vegetarian mains
Beetroot burgers with kale and quinoa salad
A vegetarian trio of earthily sweet oven-baked vegetarian burgers, robust kale and fresh, lemony couscous. This makes a delectable and very healthy dinner. A dollop of tangy Greek yoghurt and a sprinkling of caraway seeds is an excellent finishing touch.
Ingredients
- 200g quinoa
- 350g beetroot, peeled and grated
- 150g carrots, peeled and grated
- 1 apple, peeled and grated
- 1 small onion, finely sliced
- 120g breadcrumbs
- leaves from 2 sprigs fresh thyme
- 2 large eggs, beaten
- oil for frying, e.g. vegetable or sunflower
- 200g curly kale leaves, finely chopped
- 2 tbsp fresh parsley, finely chopped
- zest and juice of 1 lemon
- olive oil for drizzling
- a dollop of sour cream or yoghurt
- 2 tsp caraway seeds, toasted in a dry pan for 30 secs
- salt and pepper
Method
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Step 1
Cook the quinoa according to the instructions and leave to cool.
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Step 2
Mix together the beetroot, carrot, apple, onion, breadcrumbs, thyme and eggs. Season with pepper. Chill in the fridge for 30 minutes, then form into 8 flattish burgers. Preheat oven to 190°C /Gas 5.
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Step 3
Fry in a little oil on both sides until lightly browned. Transfer to a nonstick tray. Bake for 30 minutes.
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Step 4
Meanwhile, mix the quinoa with the raw kale, parsley, lemon zest and juice and season. Drizzle with a little olive oil.
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Step 5
Serve with the burgers and yoghurt, sprinkled with caraway seeds.