Roasted Beet “Burgers”

roasted beet "burgers" on pumpkin flatbreads
clean, lean, chic

Roasted Beet “Burgers”

This is a wonderful, lean, nutrient packed lunch/snack that me and my body LOVE! I would like to take a moment to shed some light on the inspiration for this dish: A few months ago, I went on a family ski trip to Breckenridge. For lunch one day, I stopped at the trendy little restaurant called Park and Main. The menu had quite a selection of unique dishes but i was particularly drawn to one… the roasted beet slider. It was amazing! Ever since then I have been craving that irresistible taste, so i set out to make my own!

If you like this recipe please suggest it to others and feel free to leave me a comment, thank you!



  • 2 medium or large slices of beet per “burger”  and a bit of oil to roast (you can use frozen beets too)
  • arugula or another green (i used an arugula spinach mix for mine)
  • a bit of sliced onion
  • some goat cheese (i you can eat dairy products)
  • some seeds (if you can tolerate them)
  • a bun or bread (i used the recipe for grain free flatbreads)


Preheat over to 375 or 400. Spread oil on uncovered baking dish and beets. Put the beets in the oven until they are warm and roasted( the frozen beets took about 10 minutes). Take the beets out and set them on top of  bun/bread and greens, then top with onion, cheese, and seeds. Feel free to top with anything you like. *I roasted my beet slices in the oven at 400 degrees but you can cook them however you would like!

P.S. if you are ever in Breckenridge Colorado, you must try this dish at Table and Main!



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