Menu: Grilled Beet Burger with goat cheese, spinach, avocado, ranch dressing, topped with a homemade gluten-free bun and a side of cinnamon sweet potato fries and fresh strawberries.
Almost everything was from the farmer's market:
Local Goat cheese
Raw, local milk for the ranch dressing and the buns
Herbs for ranch dressing
3 cups grated raw beetroots (approx. 4-5 beets)
1.5 cups rolled oats
1 small onion
7 oz goat cheese or sheep’s feta cheese
2 cloves garlic
2 tbsp cold-pressed olive oil
3 organic eggs
Homemade Ranch dressing
Peel and grate beets, onion and garlic with a salad shooter or the grating blade on a food processor. Mix the vegetables, olive oil, eggs and rolled oats in a large bowl. Set the mixture aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets as this step is important for the patties to hold together).
Form 6-8 patties with your hands. Grill the beetroot burgers a couple of minutes on each side – or fry them in a frying pan by heating a bit of oil and fry until golden on both sides. Serve with Ranch dressing and toppings of your choice.