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1.
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Preheat the oven to 400 F. Place the diced beets onto a large rimmed sheet pan in a single layer.
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Drizzle with a little bit if olive oil and season with a pinch of salt and pepper.
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Roast beets for about 40-45 minutes, until they are cooked through.
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Remove from oven and let them cool for about 10 minutes.
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2.
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In a food processor, add the beets, chickpeas, brown rice, thyme, balsamic vinegar, garlic, salt, and pepper.
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Process ingredients for about 15-30 seconds until everything is mixed together.
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You dont want to process until ingredients form a paste, just until everything comes together.
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3.
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Form the mixture into patties, you will get about 6-8 depending on how big you make them.
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Place patties on a large baking sheet lined with parchment paper.
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Place baking sheet in the refrigerator for at least 30 minutes.
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This will make it easier for you to handle them when cooking.
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4.
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To cook beet burgers, place a large pan over medium heat and coat the bottom with olive oil.
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Once the pan is hot, add the beet burgers and cook for about 3-5 minutes on each side.
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5.
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Place the crispy kale (recipe below) on the bottom of the bun, top with the beet burger, and spread the top of the bun with the thyme tahini sauce.
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Enjoy!
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For the crispy kale: 1.
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Heat the oven to 375 F. Stack kale leaves on top of each other on a cutting board and cut into 1/4 to 1/2 inch ribbons.
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Place kale ribbons on a large baking sheet and drizzle with a little bit of olive oil and season with salt and pepper.
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Place kale in the oven and cook for about 10-12 minutes, until kale is crispy, flipping once.
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For the thyme tahini sauce: 1.
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Add all ingredients into a blender or a medium sized bowl.
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Mix until combined.
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Add additional water as needed to reach your desired thickness.
