Roasted Beet & Rice Burger with Tarragon-Roasted Potatoes



  • 1/2 cup onion
  • 3 cups grated raw beets
  • 1/2 teaspoon sea salt
  • 2 tablespoons oil (I used vegetable oil)
  • 1/2 tablespoon apple cider vinegar (or white)
  • 1 1/2 cups roughly mashed black or red beans
  • 1 teaspoon smoked paprika (optional for smokey flavor)
  • 1 cup cooked rice of choice
  • 1 teaspoon chives
  • Pinch of black pepper 


  • 5 to 7 baby potatoes
  • 1 tablespoon oil
  • 1 teaspoon tarragon
  • About 1/2 teaspoon orange zest
  • Pinch of salt to taste 


  • 2 tablespoons plant-based mayo
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon maple syrup


Preheat oven to 425°c 

Saute onion in 1 tablespoon of oil over medium heat until it becomes translucent, about 6 minutes. Add grated beets and 1/2 teaspoon of salt, mix then cover for about 10 minutes until beets are cooked. Remove lid, add apple cider vinegar and mix, set aside to cool slightly.

In a separate bowl, mix the beans, rice, paprika, chives and pepper. Stir in beet mixture. Form into six 1/2 inch patties. Refrigerate for 30 to 45 minutes.

Cube baby potatoes into 4 then toss with 1 tablespoon of oil, tarragon, orange zest, and salt. Place on a cookie sheet and place in preheated oven for 30 minutes, flip half way.

In a small bowl, mix plant-based mayo, Dijon and maple together.  Use as a condiment.

Heat 1 tablespoon of oil in a frying pan over medium to high heat.  Place 1 to 2 patties in pan at a time. After 1 minute, lower heat to medium and continue to cook for 4 minutes.  Carefully flip patties and cook for 5 to 6 minutes. If a patty crumbles a little bit, form back together with flipper.

Now, the best part, assemble your burger and plate, then EAT. 


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By Joseph Matheson, The River Filly
Living Food Recipes


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