It has been far too long since I have attempted to inspire ... but this recipe was too good not to share. I am not normally a fan of true vegetarian meals although I love my veggies, but this quick and easy (albeit messy) recipe has to be tried. Delicious, nutritious and moreish!
The recipe was one listed on Riverford's website and I had beetroot and carrots to use up so it seemed a sensible choice. And to think that I might have missed discovering such a wonderful dish. At this time of year the days are long and drab and there is little colour in life ... bring on ruby red beetroot, vibrant green and psychedelic carrot and you have a kaleidoscope for dinner:
Ingredients:
250g beetroot, grated weight
250g carrot, grated weight
100g medium oatmeal
3 eggs lightly beaten
1 shallot or small onion, finely chopped
3Tbsp dill, chopped
3Tbsp fresh parsely, chopped
oil for frying and roasting, e.g. sunflower
8 Portobello mushrooms
400g spinach
salt and pepper
Method:
- Use your hands to mix the beetroot, carrot, oatmeal, eggs, shallot, dill and parsely in a bowl, seasoning with salt and pepper.
- Press together, cover and chill in the fridge for 1 hour. Preheat oven to 180*C / Gas 4.
- Divide the mixture into 8 similar sized balls, squeezing them together in your hands, then flatten a little into burger shapes.
- Heat a thin layer of oil in a large frying pan and fry the burgers on each side for 3-4 minutes, until golden.
- Transfer to a non-stick baking tray. Put the mushrooms on a separate non-stick baking tray.
- Drizzle with oil and season. Put both in the oven for 20 minutes.
- When they are ready, melt a knob of butter in a pan. Add the spinach and stir for a couple of minutes, until wilted. Season.
- Spoon the spinach onto the mushrooms and top with the burgers.
I halved all the ingredients and it was a perfect meal for two. I would encourage everyone to try this and challenge the way you think about beetroot.
