Beets are abundant year-round, and make for a great alternative to meat when craving a burger. Full of iron, potassium, and vitamin C, they are a great nutritious match for goat cheese, which is known for its high levels of vitamin A, B2, and calcium. Pair with baked sweet potato fries for a healthy vegetarian lunch or dinner.
Need goat cheese for this recipe? We recommend our Miracle Springs Farm package — they are sustainably produced and are tasting delicious right now as the goats graze on fresh, summer grasses.
The added bonus here? You can cook your beet steaks right on the grill or roast them in the oven.
- 1 large beet per person, washed, peeled, and sliced 1/2 inch thick
- Olive oil
- 1 to 2 ounces of goat cheese per person, sliced thin
- Handful of arugula per person
- Burger buns
In a bowl, drizzle the sliced beets in olive oil and season with salt and pepper to taste.
If using an oven, preheat to 400° F. Lay the beet slices on a sheet pan and roast on each side for 5 to 7 minutes, until beets are able to be poked through with a fork. Try not to overcook them, as a little texture here is a nice touch.
If using the grill, preheat your grill and heat it to medium-heat (around 400 if your grill has a gauge). Grill the beets with the lid of the grill down for about 5 to 7 minutes. Flip the beet steaks and grill on the other side for another 5 to 7 minutes.
Once the beets are cooked, transfer to a plate and begin to arrange the burgers. Layer goat cheese on the bottom of the burger, then arugula, then a beet slice. Repeat this until you have a nice beet, goat cheese, arugula tower. Placing the goat cheese in between the beet slices helps it get nice and melty.
Add whatever condiments and sides you desire.