This recipe uses the beetroot burgers as a stuffing for beetroots - the deep red/purple colours are very festive (Serves 4).
1 beetroot burger
6 large pre-cooked beetroots (not pickled)
1 clove garlic
handful fresh mint, finely chopped
2 teaspoons toasted pine nuts
small bunch fresh coriander, finely chopped
3 tablespoons olive oil
juice of a lemon
salt and pepper
Method1.Preheat oven to 170C
2. Cook the quinoa according the packet instructions.
3. Whilst the quinoa cooks stand the beetroots in a shallow baking dish drizzled with a little rapeseed oil. You might need to cut a little off the bottom to make them stand.4. Carefully cut a circle out of the top of each beetroot, and then scoop out the middle. You can
use a melon-baller, or a teaspoon for this. Ensure the beetroot is still sturdy enough to stand, but has enough space for stuffing.
5. Bake the beetroot burger according to the packet instructions. Once heated, chop the burger into small pieces no bigger than a cm.
6. Stir the oil, lemon, salt, pepper, mint, coriander and pine nuts into the cooked quinoa, and then gently stir in the diced beetroot burger.7. Spoon the quinoa into the 6 beetroot cups. 8. Cover the dish and bake in the oven for 10 - 12 minutes until beetroot is warm.