• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bear Plate

Vegan Food And Adventure

  • Meal Plan
  • recipes
    • Breakfast Recipes
    • Dessert
    • Easy Recipes
    • Gluten Free Recipes
    • Vegen Main Dish Recipes
    • Snacks
  • Shop
  • Vegan Restaurant Guide
  • Adventure
  • Blogging Resources
  • contact me

Vegan Beet Burgers with Spinach Walnut Pesto

June 25, 2018 By bearplate Leave a Comment

183 shares
  • Share
Jump to Recipe·Print Recipe

There are so many reasons to love beets.

Beets are incredibly versatile. They’re fantastic in soup, salad, and they also make delicious beet burgers.

Vegan beet burgers on a cutting board.

They have a tasty earthy flavor and most of all they’re a gorgeous red.

Three red beets

These plant-based burgers are smoky and satisfying.

Spinach in a food processor.

Top them with homemade pesto for a fantastic flavor combination.

Two vegan beet burgers.

These beautiful burgers would be great served at your next summer gathering. If you want more picnic or potluck recipes check out Roasted Corn Salsa and Vegan S’mores Pie.

Vegan beet burger with pesto.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beet Burgers with Spinach Walnut Pesto

  • Author: bearplate
  • Prep Time: 5 mins
  • Cook Time: 80 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Baking
  • Cuisine: Gluten-Free, Vegan
Print Recipe
Pin Recipe

Description

Smoky vegan beet burgers with tasty spinach walnut pesto.


Ingredients

Scale
  • 3 medium beets
  • 2 tbsp olive oil
  • one can chickpeas drained and rinsed
  • 1 cup cooked rice
  • 1 cup walnuts
  • 2 tbsp flax seeds
  • 2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp liquid smoke
  • 2 cups basil
  • 1 cup spinach
  • 1/4 cup olive oil
  • 3 tbsp walnuts
  • 3 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 4 cloves garlic
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Peel and cut beets into half inch cubes.
  3. Toss with oil and bake for 30-40 mins or until you can pierce them with a fork. Allow to cool until they can be handled.
  4. Place the beets, chickpeas, rice, walnuts, flax, paprika, salt, and liquid smoke in a food processor.
  5. Pulse until there are no large pieces left.
  6. Divide into 6 portions and shape into patties.
  7. Place on parchment lined cooking sheet and bake for 25 mins.
  8. While the burgers are cooking combine the basil, spinach, oil, walnuts, nutritional yeast, lemon juice, garlic, and salt in a food processor and blend until well combined. Add a few tbsp of water if the mixture is too thick.
  9. Spread pesto on beet burgers.
  10. Enjoy


Nutrition

  • Serving Size: 6
  • Calories: 440
  • Fat: 31.3
  • Carbohydrates: 33
  • Protein: 12

Keywords: Vegan, Gluten-free, Burger, beets, pesto

Did you make this recipe?

Tag @bear_plate on Instagram and hashtag it #bearplate

Previous Post: « Red White and Blue Ginger Lemonade
Next Post: Vanilla Chip Buckwheat Bars From Vegan Yack Attack On The Go + Giveaway »

Reader Interactions

Disclosure: This post may contain affiliate links. I only link to products I use and or recommend. For more details see my Privacy Policy.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Looking for something?

Vegan Backpacking Meal Guide

Copyright © 2023 · bearplate.com ·

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more