{"id":29546,"date":"2021-10-23T19:02:33","date_gmt":"2021-10-23T17:02:33","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?p=29546"},"modified":"2021-10-23T19:02:34","modified_gmt":"2021-10-23T17:02:34","slug":"beetroot-harvest-and-blood-burgers-for-dinner-again","status":"publish","type":"post","link":"http:\/\/www.edimentals.com\/blog\/?p=29546","title":{"rendered":"Beetroot harvest and “blood” burgers for dinner again"},"content":{"rendered":"\n

This week I harvested the beetroots and being more or less 100% self-sufficient in vegetables, seasonal food is the thing! My favourite way to use beetroot (both red, yellow and white cultivars) is to make vegetarian beetroot burgers (patties), known in our household as blood burgers!
The beetroot is first steamed (I used the wood stove), then grated and mixed together with fried Egyptian onions (luftl\u00f8k) bulbs and garlic with Himalayan balsam \/ kjempespringfr\u00f8 (Impatiens glandulifera<\/em>) seed. Chili, salt and pepper and golpar \/ground seed of any Heracleum \/ hogweed species (instead of cumin) are then mixed in with eggs and 100% wholegrain emmer wheat flour (or any other grain) to bind the patties. Finally, we fried the patties in butter! Good wholesome slow harvest food!<\/p>\n\n\n\n