6 Genius Root-to-Stalk Recipes That Use the Entire Vegetable

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