6 Genius Root-to-Stalk Recipes That Use the Entire Vegetable
Beet Burgers With Lemon Aioli
If the only thing that stands between you and eating more beets is (literally) the peel, we've got good news: You can cook them skin and all. To make this colorful beet burger, Jenn Louis, chef and co-owner of Lincoln Restaurant in Portland, Oregon, grates the whole root using the large holes of a box grater, then shapes the shreds into patties, which hold their shape nicely, thanks to a mixture of pulsed lentils, eggs, and walnuts. Add a refreshing zing from lemon and orange zest, and these burgers will make you flip.
Get the recipe: Beet Burgers With Lemon Aioli