Beet Burger & Kimchee Bowl

So GRATEFUL 🙏 for my break-my-fast salad this morning with my beautiful String of Hearts plant that I’ve named Rapunzel because of the way her long heart-shaped vines that look like hair wrap around my bowl just loving me 🧡 “Plants are our greatest friends. They give us oxygen to breathe, food, water, shelter, medicine, and even fuel.”  I call this creation my Rapunzel Bowl: lots of greens, kale, spinach, arugula with a beet burger and a scoop of hummus, quinoa, radish kimchee, and lots of raw beets. Kimchee contains natural probiotic bacteria.  The probiotics in fermented foods can be beneficial to your gut microbiome.  Studies show that eating kimchee daily could help to improve some digestive problems.  

     Beet Burger & Kimchee Bowl 

 

Beet Burgers

 

½ cup diced red onion 

4 to 6 cloves of garlic, minced

1 cup shredded beets 

1 cup chopped mushrooms 

½ tsp smoked paprika 

½ tsp dry mustard 

½ tsp cumin 

½ tsp coriander 

¼ tsp turmeric 

Fresh ground black pepper 

1 & ½ cups black beans

1 cup cooked quinoa 

1 tablespoon ground flaxseeds 

½ cup rolled oats 

½ cup walnuts 

 

Dice beets in food processor. Add rolled oats and walnuts mix in food processor. Add chopped red onions, chopped mushrooms, garlic, spices, flaxseeds, quinoa and mix in food processor.  Press into patties and bake at 375 degrees for 30 minutes, gently flipping the patties halfway through.