Beet Burgers

Published January 1, 2012 by Polana Fowdrey

This is one of Mr H’s favourites. It uses up some pulp from juicing and nut milk.


Equipment: Blender or Food Processor, Dehydrator or fan oven.


Pulp from 4-6 beetroot (can use less)

Pulp from a green smoothie

Pulp from 1 cup nuts (leftover from making nut milk)

1/4 to 1/2 cup oil (olive, hemp, sunflower, flaxseed, etc…)

1 avocado (flesh only, obviously!)

water sufficient to blend


Blend or process all ingredients

Stir in a pinch of salt and a handful of seeds (I like to use sesame) at the end

Shape into burgers on a non-stick dehydrator sheet. I use an old-fashioned ice-cream scoop, with a lever and flatten my burgers slightly.

Dehydrate overnight. Flip the burgers over and dehydrate until they reach a nice consistency.

Can be frozen and defrosted in the dehydrator for later use.

If you have no dehydrator, place in a fan oven on fan-only and leave the door ajar.


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