As you may have seen in June’s newsletter that was sent out on the first of the month, beets and a Pacific Northwest Pinot Noir are a perfect pair – especially as these purple, earthy bulbs are coming into season at this start of summer. This recipe brings together the earthiness of the beets with that of truffle oil in a cashew-based aioli for a funky plant-based alternative at your next cookout. PS, if you haven’t signed up for the newsletters yet, go subscribe now on the right side of the homepage – in time to get July’s newsletter on the first!
Sometimes you want a burger that isn’t your average black bean burger. A beet burger is an earthy, funky – and visually striking – alternative. Beets are just coming into season (specifially June through Octobor!) so they’re a perfect way to eat seasonally right now.
For these truffled beet burgers, we’re adding some truffle oil for roasting as well as in a cashew-based aioli to add even more earthiness to this burger. Thyme is a classic herb to pair with beets and sticks to this earthy flavor profile. You can use fresh sprigs or dried thyme when roasting your beets. And, while any red wine or sherry vinegar would work well here, since we are pairing this burger with a Pinot Noir, it’s even better to find a Pinot Noir based vinegar if you can!
When it comes to selecting the wine, I specifically sought out a New World Pinot Noir – Willamette Valley in particular. This 2015 Five Blocks from Lumos is explicitly expressive of a typical Oregon Pinot Noir, as I learned from the experts at my go-to wine shop, Bond Street. Something about New World Pinot Noir to me is earthier than Old World, which makes it an ideal partner for this truffled beet burger.
This plant-based vegan recipe is great to have on hand for those days you want a classic burger-and-red-wine pairing but want to skip the meat. A veg meal that pairs perfectly with a red wine is always a good move. Enjoy!Print
Earthy beets and truffles are a dynamite plant-based pairing for a Pinot Noir. Roasted beets, toasted sesame buns, the crunch of radicchio, and a cashew-based truffle “aioli” of sorts is an exciting swap for typical bean burgers this summer.
Roasted beet burger
- 2 medium-sized beets
- 2 tbsp olive oil
- 2 tbsp red wine vinegar ((a Pinot Noir variety is ideal))
- 1 tbsp black truffle oil
- 2 tsp thyme
- 1 head radicchio
- salt & pepper ((to taste))
- 4 sesame buns ((or buns of choice))
- 1/2 cup cashews ((soaked overnight))
- 1/3 cup water
- 1/8 cup black truffle oil
- 1/2 tbsp Dijon mustard
- 1/4 tsp agave
- 1/2 tsp salt ((or to taste))
- Pre-heat oven to 425 °F.
- Toss whole beets in olive oil, red wine vinegar, thyme, and salt (to taste) and wrap individually in aluminum foil.
- Place on a lined pan and roasted in preheated oven for 30-45 minutes – until they are tender. Stick ’em with a fork to test.
- While the beets are roasting, combine your overnight-soaked cashews, black truffle oil, water, Dijon mustard, agave, and salt together. Blend on high until consistency is smooth.
- Remove beets from the oven once tender. Let beets cool before peeling off the skins – they should be easily removed at this point.
- Slice the beets at your desired “burger” thickness, approximately 1 inch. Toss with the white truffle oil, salt, and pepper to taste.
- Brush your sesame buns with a bit of olive oil and toast them for a few minutes to desired darkness.
- Peel radicchio leaves and layer 1-2 on your toasted buns, followed by a truffled beet and a shmear of the truffle aioli. Pour a heavy glass of Pinot Noir.
This recipe is heavily adapted from Matthew Kenney’s Plantlab cookbook.
If your beets vary in size, or are maybe too small in diameter, you can slice 1/4-1/2 inch slices and layer them.
Keywords: beets, beet burger, truffle mayo, cashew mayo, vegan, plantbased, pinot noir, vegan wine pairing