Tag Archives: beet

Recycling Beet Greens – an idea for Pasta

Beet Greens Pasta

Beet Greens Pasta

I often make Beet based veggie burgers (recipe here). They are pretty awesome. Having not eaten them in a while, I’d asked the missus to pick up some Beets when she went to the grocery store. She came back with the few that still had their leafy greens attached to them. After disregarding the initial impulse of chopping and discarding them, I did some diging and realized that these greens are very rich in nutrients and can be cooked.

So following a basic recipe that I found in NY Times (here) I made them today. The greens definitely fall on the Spinach end of the taste spectrum but taste much richer. I tossed them with some Penne and sent it for lunch with the kiddos today.

The kids liked it. Given the pickiness of our older daughter that is a pretty resounding endorsement.

If you haven’t had them, they are well worth a try especially given how easy they are to cook.



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Beyond the bean burger – Beet Quinoa Veggie Burger

Beet Quinoa Patty in all its glory

For those of us who became vegetarian in the 90s, a familiar scene at many restaurants went as follows:

Waiter – “What can I get you?”

Me – “I’m vegetarian, what options do you have?”

Waiter – “Let me check and I will be right back.”

Waiter comes back after checking with the kitchen.

Waiter – “We can do a vegetable plate for you…”

Me (saying) – “Fine. That would work.”

Me (thinking) – “That is just fabulous. When will these restaurants ever clue into the fact that vegetarians actually enjoy food and move beyond putting raw/steamed veggies in front of them?”

Well things have come a long way and a lot of casual dining restaurants do have a veggie burger on the menu. Mostly, though, this is a Black Bean Burger premade patty (most likely from Morningstar). So when my friend Sunjay pointed me to an article in NY Times on different takes on veggie burgers, I was intrigued. See here. Having made a trip to our Farmer’s Market I was loaded with fresh beets. A bag of quinoa (Pronounced – Kee-Nwa – a wonderful South American grain. Read about it here) beckoned from the pantry and I concocted the burger below. Turned out quite well. My picky daughter took several steps back when she saw the weirdly pink patties but after a bite, was a convert and wanted to take it for lunch.

Here goes.

INGREDIENTS (enough for 11-12 patties)

1 Tbsp cooking oil

1/2 onion finely chopped

1 tsp minced garlic

1 egg

1 can white northern beans

1 tsp lemon juice

1 lb roasted beets (recipe here)

1 cup dry quinoa – cooked according to instructions

1 tsp chipotle seasoning

1/2 tsp black pepper

A few sprigs of rosemary – finely chopped

Salt to taste


1. Heat the oil, add the garlic and onion. Saute till the onion starts the brown. Set aside.

2. In a blender – puree the beans with lemon juice and egg. Set aside.

3. Peel and mash the beets in a large mixing bowl. Add the quinoa and everything else. Mix well.

4. Make into patties.

5. Preheat the oven to 400F.

6. In a saucepan with a little oil (or without if you are using cast iron or non-stick) – brown the patties slightly on both sides.

7. Place the patties on a cooking sheet and stick in the oven for 12 minutes.

8. That’s it. What I did after that is that I browned the patties a little more on either side before assembing into a sandwich. We had it with some mayo, mustard, ketchup, cheese but you can add all the fixins’.



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