Yesterday Eden and I drove an hour out into the country to my parent’s farm. My mom watched Eden as she methodically explored the world around her while I sat in my dad’s office working on the cookbook. I am finding the work of this book to be extremely rewarding and I am so excited to share the final product. It is also exhausting. My mind starts hurting as I write down the procedures, edit photographs, transfer files, and most of all try to understand ebook formatting.
After putting in a good days work, I came home ready to close the computer and interact with the physical world around me. But first I wanted to stop by with an old post from the summer that is good enough for a second look.
Beet Sliders with Lemon Garlic Aioli
My life is full of many blessings. I have much for which to be grateful. Eden. Jason. My friends and family. This short time in my life when my main responsibility is to make Eden feel loved and grow healthy. The fast approaching fall. So many blessings, indeed. And over the weekend I added one more to the list: the beet slider. Yes it is that good.
Beet Slider with Lemon Aioli
makes 10-12 patties
12 Slider Buns
1 bunch fresh Arugula
1/2 cup brown lentils (uncooked)
1/3 cup diced red onion
1 tbsp olive oil
3 tbsp fresh parley, minced
1/4 cup wheat flour (use potato flour to make gluten-free)
4 medium beets, ends trimmed
salt and pepper to taste
2 tbsp canola oil
Lemon Garlic Aoili
1/3 cup vegan mayo (such as vegenaise)
3 garlic cloves, pressed
1 tsp lemon juice
Bring a medium pot filled with water to a boil. Add beets and cook until tender, about 40 minutes.
While the beets are cooking, rinse and place lentils in small pot with 1 1/4 cup water. Bring to a boil then reduce heat to a simmer. Let lentils simmer until all the water has evaporated and lentils are soft, about 35 minutes. Remove from heat and set aside.
Meanwhile saute your onions until translucent and slightly brown. Mash lentils with a fork or potato masher until lentils are broken down. Add olive oil, sauted onions, four, and parsley. Mix together.
Remove tender beets from water and set aside until cool enough to touch. Remove the skins and grate the beets through a food processor. Add to the lentil mixture and mix together until well combined. Season with salt and pepper.
Heat the canola oil in a heavy bottom pan over medium heat. Scoop out between 1/4 – 1/3 cup beet/lentil mixture and shape it into a small patty. Drop in the pan and continue with remaining filling. Cook for about 5 minutes per side until browned and cooked all the way through.
*Uncooked beet patties will keep in the refrigerator for up to 5 days or the freezer for up to 1 month.
While the beet patties are cooking mix together the ingredients for the lemon aioli in a small bowl.
Assemble and enjoy!