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Prep
Difficulty
Medium
Time
Estimate
45 mins
Cook the beets ahead, either steamed or roasted, whatever is easiest. If you are in a hurry, simply peel & chop the beets and steam for about 10-20 minutes until tender. Preheat the oven for the burgers. Place all of the ingredients in a food processor with the remaining beet burger ingredients. Pulse to combine. Assemble them into patties and bake them up as directed in the recipe. While the bake, chop and prepare the spring salad with the ingredients you desire, whisk up the dressing and whirl up the avocado cream. Serve the Avocado Cream with the Beets & Seeds Burgers and the dressing on the side for the salad.
Magenta burgers are brought together with a medley of delicious seeds. Any nut butter can be substituted for the sunflower butter. Since they are vegan they tend to stay together best when baked on a roasting pan. If you are tempted to serve these at a BBQ, place a baking sheet on top of the grill to ensure they stay together best. A food processor is the best way to blend these.
Some of us are blessed with early Spring weather that lends baby green vegetables, while other’s may still be scraping snow off their sidewalks and slowly making first attempts to plant seeds. So this salad will evolve throughout the season, throughout the world. Toss together nature’s treats and use this recipe as a guideline for preparing & storing them.
Keep this lovely balsamic dressing on hand for several weeks instead of buying store vinaigrette’s loaded with dyes and chemicals. Balsamic vinegars can vary in sweetness. Choose the best one you can afford and then plan to adjust the sweetness as needed.
Substitute this for sour cream in recipes you want to make vegan, especially for Mexican or Caribbean-style dishes. Or serve it with fish or seafood. Double this recipe and use a blender to save time and to attain a better consistency. If storing, drizzle a little lemon juice on top and seal with a lid or plastic wrap.
