Beet-Chickpea Burger

Beet Chickpea Burger

Updated Jun 9, 2017 @ 9:31 am

This recipe is from Lisa Hayim, founder of The Well Necessities; Photo by Laura  D’Alessandro

Beet-Chickpea Burgers

  • Serves: 4
  • Total Time:35 Minutes
  • Active Time:15 Minutes
  • PRINT Print This Recipe


  • 4 medium beets
  • 3 tablespoons olive oil
  • ⅔ cup garbanzo bean flour
  • 2 tablespoons horseradish
  • 1 teaspoon sea salt


  1. Preheat oven to 375ºF. Coat beets in 1 tablespoon of olive oil; wrap in aluminum foil. Place on a baking sheet and bake for 30 minutes. Leave oven on.
  2. Carefully unwrap beet and let stand until cool enough to handle. Gently rub with a towel to remove skin from beets. Place beets in a blender.
  3. Add garbanzo bean flour, remaining 2 tablespoons of oil, horseradish and salt to blender; blend until smooth.
  4. Form mixture into 1-inch-thick, 4-inch wide patties. Place patties on the same baking sheet and bake for 15 to 20 minutes, until crispy and cooked through. Enjoy on a salad, alone or on a bun. Store leftovers in the fridge; best if eaten within 24-48 hours.
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