Beetroot Patties with Goat Cheese Cream (Vegetarian, Gluten & Grain Free)

Beetroot Patties with Goat Cheese Cream (Vegetarian, Gluten & Grain Free) from Front On A Plate

If you love beetroots, want a nice and delicious vegetarian recipe you have to try these Beetroot Patties with Goat Cheese Cream. You only need a hand full of ingredients and about 25 minutes to make it, and most of it is taken care of by the oven. Make this dish for lunch, dinner or meal prep purpose. This dish is both vegetarian, gluten and grain free.

Beetroot Patties with Goat Cheese Cream (Vegetarian, Gluten & Grain Free) from Front On A Plate

Tell me a more wonderful combo than beetroots and goat cheese?! Ok, I actually love beets with feta cheese as well.. and I can come to think of a few other match made in heaven combos.. but that’s not the point. The point is that beetroots and goat cheese go sooo well together, so good that you really don’t need much more that these two ingredients. But then you can pimp your dish by adding some arugula, honey and dry roasted walnuts as I did. This dish is a wonderful combination of creamy, fresh yet a bit tangy goat cheese cream, tender savory yet sweet beetroot patties, crunchy warm dry roasted walnuts, peppery arugula and silk sweet honey. If you want to make a dish that is both vegetarian, easy, quick, delicious and so very tasty and flavorful this is the dish to make. Make it for both lunch, dinner or meal prep purpose. This dish is both vegetarian, gluten & grain free.

A few tips:

  • Make sure to clean the beetroots well before grating them, to make sure you don’t end up with any soil or stones in your patties.
  • Squeeze out as much excess water as possible from the grated beetroots to avoid the patties from getting too wet.
  • Season the patties according to taste with salt and pepper.
  • You can add any other spices or add-ins that you like or prefer.
  • If you don’t like or your stomach doesn’t like goat cheese you can make the goat cheese cream using feta cheese instead.
  • Make sure to fry the patties on the one side until golden brown before turning them. That Willa void them from breaking.
  • I love to use a silicon spatula to flip my patties, I find them easy to use and easier to use for flipping than steel spatulas.
Beetroot Patties with Goat Cheese Cream (Vegetarian, Gluten & Grain Free) From Above On A Plate

Ingredients for these Beetroot Patties with Goat Cheese Cream:

  • Beetroots
  • Yellow onion
  • Eggs
  • Sea salt
  • Black pepper
  • Olive oil
  • goat cheese
  • Creme Fraiche or Greek Yogurt
  • Yellow beets
  • Arugula
  • Walnuts
  • Honey, agave or fiber syrup
Beetroot Patties with Goat Cheese Cream (Vegetarian, Gluten & Grain Free) From Front Close Up

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Beetroot Patties with Goat Cheese Cream (Vegetarian, Gluten & Grain Free)

This is a delicious, tasty and at the same time fresh dish that is perfect to make both for a weeknight meal or weekend dinner.
Course Balsamico, Main Course, Main Dish
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, Quick, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients

For the beetroot patties

  • 6 Beetroots washed and grated
  • 1 Yellow onion coarsely grated
  • 2 Eggs
  • Sea salt, to taste
  • Black pepper, to taste
  • Olive oil, to fry

For the goat cheese cream

  • 50 g Goat cheese
  • 2-3 tbsp Creme Fraiche or Greek yogurt
  • Black pepper, to taste

For serving

  • 2-3 Mixed beets (I used yellow and red beets) washed and cut into wedges
  • Olive oil, to coat the beets
  • Arugula
  • 3-4 Walnuts
  • Honey, agave or fiber syrup

Instructions

  • Preheat the oven to 200 degrees Celsius.
  • Wash and cut the beets for the topping and place in an oven safe baking pan.
  • Drizzle with olive oil and sprinkle with sea salt. Place in the oven and bake for 20-30 minutes, depending on the size of the wedges.
  • Meanwhile grate the beets and squeeze out as much of excess water as possible. Place in a bowl.
  • Grate the yellow onion and add to the bowl.
  • Next add the eggs and season with salt and pepper according to taste. Combine until fully incorporated.
  • Form equally sized patties.
  • When about five minutes remain for the beets in the oven preheat two nonstick pan over medium heat. One with some olive oil and one dry.
  • Add the patties and let them fry for 2-3 minutes on each side, until golden brown and cooked through. Make sure not to flip them too early to avoid them from breaking. Make sure they get a nice and golden brown surface and are half cooked through before you flip them.
  • Add the walnuts to the other pan and dry roast until warm and golden brown.
  • Meanwhile combine goat cheese, Creme Fraiche/yogurt, sea salt and black pepper in a bowl. Add more Creme Fraiche/yogurt if needed.
  • Place the goat cheese cream at the bottom of the plates.
  • Top with the fried beetroot patties and top with the dry roasted and roughly chopped walnuts and arugula.

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