| Type | Per person |
|---|---|
| Energy | 630 kcal |
| Fat | 35 gr |
| of which saturated | 4 gr |
| Carbohydrates | 50 gr |
| of which sugars | 8 gr |
| Fibres | 20 gr |
| Protein | 20 gr |
| Salt | 1.4 gr |
Beetroot burgers with endive salad
Lunch
Main course
2 persons
30 - 60 min
With seasonal products
615gr vegetables p.p.
Ingredients
2 persons
| 200 grams of cooked beetroot |
| 1 shallot |
| 3 tablespoons of olive oil |
| 1 teaspoon of cumin seeds |
| 1 clove of garlic |
| 1 can of chickpeas (drained weight approx. 250 grams) |
| 25 grams of walnuts |
| 2 tablespoons of oatmeal |
| pepper |
| 1 tablespoon of tahini -sesame paste-without salt |
| vinegar |
| 1 head of endive |
| 1 head of radicchio |
| 2 whole-wheat rolls |
Preparation
- Peel and slice the beetroot.
- Peel and chop the shallot.
- Fry the shallot in 1 tablespoon of oil until translucent. Fry the cumin seeds with them and press half a clove of garlic over them.
- Rinse the chickpeas in a sieve under the tap and drain them.
- Coarsely mash the beetroot with the shallot, a generous spoonful of chickpeas and the walnuts. Add some oatmeal if necessary to get a firm mass. Season with pepper and the tahini.
- Shape into 4 burgers and leave them covered to set in the fridge for 20 minutes.
- Make a dressing from 1 tablespoon olive oil, vinegar, 1 tablespoon water, half a squeezed clove of garlic and pepper.
- Clean the endive and radicchio and cut into strips. Mix in the rest of the chickpeas and the dressing.
- Heat the rest of the oil in a frying pan and fry the beet burgers in it hot and lightly browned for about 5 minutes.
- Cut open the buns and top them with some endive and a burger. Top with the other burgers and the salad.
Source: Nutrition Centre.
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Nutritional values
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