What do you do with an abundance of beets? Pickle them. Turn your tabbouleh pink. Or your hummus.
Or perhaps your end-of-summer burgers, as Food52 would suggest.
I spotted this recipe over on Food52, and of course with all things beet-related, was captivated by its color. You could nearly mistake that burger in the picture above for a beef patty. That doesn’t sound all that appetizing to me, but I do find this depiction beautiful, nonetheless. Especially with a creamy cucumber sauce lathered on top. I assure you, this meat-free burger is an abundance of appetizing deliciousness.
It’s one of the most firm, well-held-together veggie burgers I’ve ever made as well.
Rice acts as the glue that keeps these lentil beet burgers together, and it does a rather efficient job at doing so. You won’t need a million spatulas and utensils and tablespoons of oil to flip them in the pan, which is often the case with homemade veggie burgers.
As the name depicts, slightly sweet (from the beets and raisins), slightly smoky (from the paprika), these burgers are a unique treat. Place them between pita or a bun, or simply atop a bed of greens, and serve with a side of tomatoes and cool cucumber-yogurt sauce.
P.S. These freeze well, too!
The following recipe started off with intentions of becoming a typical Waldorf Salad. Not that I was particularly craving it, but more like I had an abundance of apples on hand that I wanted to use.
I quickly abandoned the idea once I realized Waldorf salad traditionally calls for lettuce as its base rather than the rice which I wanted to pair with the apples. I don’t do too many sweet renditions of rice, but oddly that indeed was what I was craving.
Besides, it was easy to let go of the whole Waldorf thing, because really, when have you ever had a truly memorable Waldorf salad? For me, I can probably say never. Waldorf salad tends to be that mysterious item on the salad bar in which everyone takes a little spoonful because its creaminess looks, well, creamy. Creamy generally evokes those luxurious flavor adjectives such as smooth, rich, and buttery. But does Waldorf salad generally embody any of these characteristics? Nada.
Occasionally, it’s worth a few bites, acting as a sweet, refreshing chutney in accompanying a heavy meal. But enough about forgettable Waldorf salads, let’s get to the rice recipe picture above. I decided to stick with the idea of creating a refreshing salad, and then veered off down a path of memorable flavor. I chose apples to keep it light, and then added curry powder to draw on the sweetness of the raisins and maple syrup I would be adding. I also chose to retain a light creaminess by adding yogurt, and then finished it off with some toasty, full-bodied nuts. The end result made me wonder why I don’t play with sweet and savory combinations more often. If given a spot on the salad bar, this Maple Curry Rice Salad would be worthy of more than just one curious spoonful. You’d bet I’d be back for seconds.
Serve this dish hot or cold. Note that if served warm, the cayenne will be more distinct, if used.
Click here for recipe…