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