This past week, our family went on a mini family summer vacation into the Rocky Mountains. We visited Golden, B.C. where we had an RV set up for us at a campsite for three nights. We wanted to do a few things that we don’t normally do and get out into nature to enjoy some true Canadian beauty.

We canoed on Emerald Lake, took a gondola up the Kicking Horse Mountain, hiked overlooking the gorgeous mountain ranges, golfed (not the girls and my forte), and ate at the Eagle’s Eye Restaurant that boasts the highest elevation in Canada. We also biked across a train bridge (illegally I am pretty sure) into downtown, went to yoga, saw the new Fast and Furious (I’ll say!) movie in a teensy theatre and went ATV-ing!

Let’s face it, we aren’t true campers… We couldn’t have a fire and the mosquitoes were terrible, so we spent most of our evening time indoors playing Kaiser. Other than most breakfasts and one dinner in the RV, we ate out for our meals. Heaven… The restaurants in Golden are really good. Eleven22 was our favourite, offering plant based Nasi Gorang and Pomodoro Pasta (I know, not too creative, but delicious!). I would also recommend the Edamame and the Chimichurri Hummus, yowsa! If we find ourselves in Golden again, I’d like to try Cedar House Restaurant and chalets just a bit out of town. It rates number one on tripadvisor and looks like an upscale spot, great for a special occasion.

On the way to and home from Golden we stopped at a great little lunch spot in Revelstoke called La Baguette. It was perfect for us as we had our yorkie and he was allowed on the patio. They have a varied menu with everything from iced coffees to wine and specialty baking including vegan treats to fancy plant-based sandwiches and salads. We had the Moroccan Spinach salad and the H.S.T. Vegan Wrap but our favourite hands down was the Veggie Beet Burger. We loved it so much that when we got home I was obsessed with trying to recreate something just like it. It seemed to be mostly beets and sesame seeds yet it didn’t fall apart and had amazing flavour!

This seriously has got to be one of the cheapest, healthiest burgers you can make… There is no added oil, no questionable ingredients and they are super easy to put together. I’m not sure if they would do well on a barbeque, but they bake up very well in the oven. No weird grease coming off of them like the beyond meat burgers and no blender or food processor required. Just shred some beets, cook some quinoa, mix up the ingredients and stir! There is not even any chopping required!

So, you know I have to do it… tell you a few reasons why the ingredients in this recipe are so good for you…

Why you can’t beat Beets
Dr. Greger has numerous videos on the benefits of consuming beets. Click here if you are interested. According to his research, beets are high in nitrates which are thought to improve overall blood flow and athletic performance. They are good for the brain, heart and blood flow to you know where. 😉

Ocean Robbins, CEO of The Food Revolution Network, describes in his article here, how beets are also full of antioxidants, good for your liver, help your immunity, reduce inflammation in the body, and are good for your eyes and your libido.

Sesame seeds
You may be surprised that something so small could pack such a nutrient rich punch. Sesame seeds are the number one calcium rich plant-based food. They are also a good source of several nutrients that are important for immune system function, including; zinc, selenium, copper, iron, vitamin B6, and vitamin E. They may soothe arthritic knee pain and are helpful to thyroid and hormonal health. (Healthline.com)

Adding tahini, (which is just ground sesame seeds) to your hummus, caesar salad dressing or dips is a simple way to increase your calcium intake.

Shoot, I forgot the quinoa in this photo!

Blissful Beet Burger
Print
Serves: 8 Prep Time: 20 minutes Cooking Time: 35 minutes 35 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

3 beets shredded (approximately 3 medium sized beets)

2 flax eggs (2 tablespoons ground flax seeds and 5 tablespoons water mixed and allowed to sit for a few minutes)

1 cup cooked quinoa

3/4 cup sesame seeds

1/2 cup rolled oats

3 tablespoons nutritional yeast

2 tablespoons sunflower seed butter or sesame seed butter (tahini)

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon ground pepper

1 tablespoon Braggs Aminos or soy sauce

1 tablespoon fresh dill chopped finely, or 1/2 tablespoon dried dill

1 tablespoon fresh basil chopped finely, or 1/2 tablespoon dried basil

1 teaspoon maple syrup

Cashew Dill sauce

1/2 cup water

1/2 cup raw cashews

2 tablespoons nutritional yeast

1 garlic clove

1/4 teaspoon salt

1 tablespoon lemon juice

1 tablespoon fresh dill

Blend all ingredients in a Vitamix or high speed blender until smooth. Use as a sauce on top of the beet patty.

Instructions

Cook quinoa according to instructions. You won't need much to make 1 cup, but any extra is great to have in the fridge to add to salads or stir-frys.

Wash, peel and grate beets. Save the beet greens for steaming if they are attached. They are extremely healthy and delicious.

Place all of the rest of the ingredients in a medium sized bowl.

Stir well making sure the ingredients are well blended.

Line a baking sheet with parchment paper if you have it, or add a small amount of oil to the sheet so that the burgers don't stick.

Divide the burger mix into 8 and use your hands to make the mixture into balls. Press down lightly and mold into round patties about 3/4 of an inch thick.

Bake at 350 degrees for 30-35 minutes.

The patties can be eaten immediately, placed in the fridge, or frozen and reheated at another time.

www.thevibrantveggie.com

#beetburger #beets #beetsesameburger #plantbasedburger #veganburger