with Roasted Grapes & Herb Garlic Cashew Cheese
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- 1 lemon
- 6 oz red beet
- 1 package kidney beans
- 1 tbsp flaxmeal
- 1 tbsp tahini
- 1 tsp agave
- 2 tbsp rolled oats
- 2 tbsp macadamia nuts
- 5 oz red grapes
- 2 ciabatta rolls
- 1 Persian cucumber
- 2 oz arugula
- 3 tbsp herb garlic cashew cheese
- 2 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not Included
Preheat oven to 350°F. Zest the lemon. Peel the beets and cut into ½ inch pieces. Drain the kidney beans, rinse, and add just half to a food processor. Enjoy the remaining beans to another time. Add the flaxmeal, tahini, agave, rolled oats, macadamia nuts, lemon zest, chopped beets, salt, and pepper to the food processor. Pulse a few times to mix, until just combined.
Place the beet mixture in the refrigerator until Step 4. Halve the grapes. Transfer to a baking sheet and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast until grapes are soft, fragrant, and slightly wrinkled, about 6 to 8 minutes.
Slice the ciabatta rolls in half. Thinly slice the cucumber into rounds. Combine the sliced cucumber and arugula in a medium bowl.
Remove the beet mixture from the refrigerator and form into two patties. Place a medium nonstick skillet over medium-high heat with 2 tbsp olive oil. Cook the burgers until crisp on both sides, about 5 to 6 minutes per side. Cover and remove from heat to keep warm.
Toast the ciabatta rolls in the oven until warm, about 4 to 6 minutes. Halve the lemon. Juice half the lemon into the bowl with the cucumber and arugula. Add a pinch of salt and pepper and 1 tsp olive oil and toss to combine.
Spread the herb garlic cashew cheese on the ciabatta rolls. Layer the beet burgers with some of the roasted grapes and dressed arugula. Serve the leftover cucumber arugula salad on the side. Enjoy!