Beet roots have been part of my life since a child and I remember my great grandmother serving them to us with every single meal. I mean beets are great for you! Grandmothers always know best.  Beet roots contain variety of nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. Same goes for the beet greens, so don’t toss them out. Sautee them like you would any other greens, with a little garlic, salt and pepper, and voila! Beets should be eaten in moderation though due to the high sugar content (highest of all vegetables!). I like to throw beets in salads, I love them pickled and made into beet patties.


1 cup cooked, cooled brown rice
1 cup cooked green lentils
1 cup shredded beets
1/2 tsp salt (or to taste)
Black pepper to taste
1 tsp thyme (or any dried herbs of your liking)
1/2 tsp ground fennel
3 tbsp chopped onion
2 cloves garlic, minced
2 tablespoons almond butter
1/2 cup fine breadcrumbs

Peel beets and pulse them in the food processor together with brown rice and lentils until the mixture starts looking almost like ground beef.

 Throw into a mixing bowl and add all the remaining ingredients. Mix well, use your hands for best results. Yes, it gets dirty so just enjoy the moment. Everything should be well incorporated so take your time. Chill in the fridge for 1/2 hour or so. I kept it for 2 days and had freshly cooked patties every day.

 Preheat oil in the pan over medium-high. Shape into burgers of your desired size by hand. Cook for about 12 minutes, flipping occasionally. Serve with mashed potatoes/ pasta/ noodles/ salad/ risotto/ make a burger/ on a bed of greens/ quinoa
vegan beet pattiesvegan beet patties