Fresh beets can make a mess...you have to wash/peel and they dye your hands (plus I broke a nail peeling them today), but they are so worth it! Roasted beets are one of my all-time favorites! I tossed some sliced carrots and onions in with them for some more variety and extra color for the plate.
It doesn't get much easier than baking a portabella mushroom, topping with some cheese, and placing on a toasted bun. And that is exactly what this meal consists of. Investing in some nice rolls or ciabatta is so worth it because you don't have the meat to rely on... so the bun becomes extra important!
If you are pairing the burger with the beets make sure to start the beets first since they take ~20 minutes longer to cook. That way everything will be hot and fresh when you are ready to eat!
Portabella Burger with Chèvre
Serves 4
4 large portabella mushrooms
1 tsp olive oil
1 Tbsp balsamic vinegar
salt and pepper
4 oz of Chevre, sliced
4 Ciabatta rolls
2 Tbsp margarine
2 cups mesculin mix
sliced cucumber
Directions:
1. Preheat oven to 350 degrees.
2. Place mushrooms on baking sheet, drizzle olive oil and vingear over mushrooms, sprinkle with salt and pepper.
3. Bake for 20 minutes.
4. Spread margarine on buns and place in oven. Top with sliced chevre and cook for additional 5 minutes to melt.
5. Remove mushrooms and buns. Assemble burgers and top with lettuce/cucumbers.
Roasted Beets and Carrots
Serves 4
4 medium beets
6 large carrots
1 large onion, thinly sliced
1 Tbsp olive oil
salt and pepper
Directions:
1. Preheat to 350 degrees.
2. Peel beets and carrots with vegetable peeler and slice.
3. Combine vegetables on a baking sheet. Drizzle olive oil and sprinkle with salt/pepper. Bake for 45 minutes.
Enjoy and have a healthy weekend! Weekends are a great time to fit in some extra physical activity and to spend some quality time cooking healthy foods :)
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