Pic of Beetroot burgers with kale and quinoa salad

Beetroot burgers with kale and quinoa salad

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Vegetarian mains

Beetroot burgers with kale and quinoa salad

Main Serves 4 1h 20 min
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

Prep time: 40 min
Cooking time: 40 min
  • Step 1

    Cook the quinoa according to the instructions and leave to cool.
  • 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.
  • Step 3

    Fry in a little oil on both sides until lightly browned. Transfer to a nonstick tray. Bake for 30 minutes.
  • Step 4

    Meanwhile, mix the quinoa with the raw kale, parsley, lemon zest and juice and season. Drizzle with a little olive oil.
  • Step 5

    Serve with the burgers and yoghurt, sprinkled with caraway seeds.