Beetroot & Bean Burger With Charred Fennel And Asparagus Salad With Black Olives

servings 4
prep time 30 Minutes

This is a fantastic, quick summer salad. All the flavors of a BBQ with the chargrilled vegetables, crispy Beetroot & Bean Burgers and a zingy vinaigrette. Perfect for a light lunch or a side-dish.

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4 STRONG ROOTS Beetroot & Bean Burgers
2 Florence fennel bulbs, chopped
1 bunch of asparagus
8 black pitted olives, sliced
2 tablespoons of olive oil
Salt & pepper

Lemon & Chive Dressing
1 Lemon Juice
3 tablespoons of olive oil
1 tablespoon of snipped chives
Salt & pepper

method (tick as you go)


Pre-heat the BBQ to a medium heat.


Place the Beetroot & Bean burgers on the BBQ, flip after 4 minutes and cook for an additional 4 minutes. Then raise the heat of the BBQ and cook for 2 minutes on each side.


Slice each fennel into 8 pieces much like an onion, leaving the root intact so that they don’t break on a BBQ. Mix them with a tablespoon of olive oil and cook on the BBQ for 6 to 8 minutes on medium, turning as you go.


Whisk all the dressing ingredients together in a bowl and set aside.


Pop the cooked fennel into the lemon and chive dressing while still hot and let it cool.


BBQ the asparagus for 3-4 minutes on a medium hot BBQ turning as it cooks. Again pop into the lemon and chive dressing and allow to cool.


Break the Beetroot and Bean Burgers into pieces and arrange on a platter with the chargrilled fennel, asparagus and olives. Pour over the remaining lemon and chive dressing.

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