December 7, 2009

Beet Loaf

Beet loaf was the center piece of my Thanksigiving dinner this year. I adapted the recipe from Mark Bittman’s “How to Cook Everything Vegetraian”.

Beet Loaf
2 lbs beets, trimmed, peeled and grated
1 cup packed pitted dates or dried plums (prunes)
1 cup almonds
2 inches peeled ginger, cut into coins
1 cup bulgur
1 1/2 cups boiling red water
2 Tbs Dijon or other mustard
1/4 cup evo or butter
Salt to taste
Pepper to taste
Cayenne optional to taste
Red Pepper Flakes option to taste

In a food processor, grate the beets. Switch to the regular blade and add the dates, almonds and ginger. You may have to do this in batches. Grind until a fine mulch but not a pulp. In a bowl mix the wine and bulgur, then add the beet mixture and begin seasoning. Let stand, covered for at least 20 minutes. Taste again and refine the flavor. Grease a 6 cup loaf pan. Press mixture into pan, cover with foil and bake at 350 for 30 minutes, then uncover and bake another 30 minutes. It will be hard to tell if it is done because of the dark color of the loaf, but any amount of done-ness will work.

I found the flavor of this loaf to be very good, but the mixture itself did not stick together. I plan to turn the leftover loaf into burgers and will probably add an egg or two to give it some more binding power.

This loaf is great served with mustard or a horseradish sour cream dip.

1 Comment

  1. this sounds so delicious! and what a good idea to make it into burgers! I’ll have to try the recipe. thanks for sharing!

    Comment by Arielle — December 9, 2009 @ 11:08 am

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