Beetroot & Bean Burger Wraps

servings 2
prep time 10-12 Minutes

Who doesn’t love a pop of pink and green when they’re eating? Homemade pickled red onions, seasonal radish and sliced cucumber is a sure fire way to make this Beetroot & Bean Burger Wrap pop off a plate.⁠ And don’t forget about that creamy tahini dipping sauce!

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 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.

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