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