Beetroot burgers

Veggie burgers are definitely here to stay, and we have tried many different types. This one is delicious and juicy, entirely vegan, and is best enjoyed with loads of toppings. Guacamole, hummus, red pesto and a good olive oil are some suggestions, and preferably a big pile of sweet potato fries!10 burgers:

  • 50 gram flax seeds
  • 1 dl flour (we used gluten-free Jyttemel)
  • Three large beets
  • 2-3 tbs water
  • A pinch of salt
  • Fresh coriander
  • 1 tbs cumin
  • 1/2 tbs chili powder (or. fresh chili)

Let the flax seeds soak in some water for a bit. They are used to hold the dough together (also called flax egg) instead of using eggs. You can also use chia seeds or eggs if you prefer that. Add the beets to a food processor and chop it into smaller pieces. Mix all ingredients in a bowl. Form the mass into burger sized pieces, and fry them in a pan until they are crispy on the outside, and warm all the way through.Enjoy!SONY DSC SONY DSC

Pink soup

This soup is great for fall and is very tasty and nourishing. Beets are a great source of B vitamin, maganese, copper, magnesium, potassium and iron. Beets are also a great assistant in detoxing the liver, so this soup is perfect if you need a boost!  The ingredients in this soup are in season, which means that they not only taste their best right now, but it is also a more sustainable choice since they probably grow on a farm near by or at least in the same country.Ingredients

  • 2 large beets
  • 1 sweet potato
  • 1 fennel
  • leek
  • coconut milk

Start by pealing the sweet potato and the beets and place them in the oven at 180 degrees for about 45 minutes. Chop up 1 leek and 1 fennel and sautè both on low heat until they are soft. When the beet and sweet potatoes are done, place then in a sause pan with the coconut milk, fennel, and leek. Bring everything to a boil and mix it together with a mixer. If it is too thick, add some water to the soup.Garnish with tahini, sea salt, and pumpkin seeds to finish