Beetroot & Bean Burger Wrap

servings 2
prep time 22 Minutes

We eat with our eyes…at least initially. We love a pop of pink with our green food and so having some homemade pickled red onions on hand, along with seasonal radish is a sure fire way to make this Beetroot & Bean Burger Wrap pop off a plate. The combination also tastes pretty darn delicious if we do say so ourselves.

Explore some of our quickest and tastiest #wfhlunch ideas for a welcome interruption to the work day here.

3.8/5 (4 Reviews)


For the Pickled Onions
2 red onions thinly sliced
125ml apple cider vinegar
125ml hot water
2 tbsp honey
1tsp sea or rock salt

Everything Else
2 - 3 Strong Roots Beetroot & Bean Burgers
2 tbsp drippy tahini
4 tbsp dairy free yogurt
Sea or Rock salt to taste
2 flatbreads or wraps of choice
Handful of cucumber thinly sliced
4 - 5 radishes thinly sliced
Lemon wedges and fresh coriander and/mint to serve

method (tick as you go)


Make your pickled onions in advance, ideally the day before, but they will keep for up to two weeks in the fridge in a sealed container.


Mix together vinegar, hot water, salt and honey in a glass jar. Add red onions, making sure they’re fully submerged. Once the liquid is cool, seal the jar closed and place into the fridge.


Preheat your oven to 200C (400F).


Place beetroot & bean burgers on a baking tray and bake for 15 -20 minutes.


Whisk together tahini, dairy free yogurt and season with a little salt.


Assemble your wraps with beetroot and bean burgers, we like to slice them in half, a spoonful of tahini yogurt sauce, radish, cucumber and a spoonful of pickled onions. Serve with some lemon wedges and fresh coriander and/or mint.