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.

4/5 (2 Reviews)

ingredients

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)

1

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.

2

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.

3

Preheat your oven to 200C (400F).

4

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

5

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

6

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.