Nasturtium Aioli Sauce
The spicy flavors and colors of the nasturtium flowers add some zip and zest to the earthy and sweet tones of the beet balls. The sauce is equally delicious on beef or bean burgers. Or, try it on roas...
A fun alternative to your average meatball, these flavor-packed beet balls can be served as appetizers, as an entrée or as a sandwich filling. The nasturtium aioli sauce provides extra zest.
Ingredients
SERVINGS: 20 beet balls
- 2 tablespoons chickpea flour
- 2 tablespoons water
- 2 medium raw beets peeled and coarsely chopped (about 2 cups)
- ½ cup raisins
- 1 medium onion, coarsely chopped
- 1/3 cup seasoned breadcrumbs
- 1/3 cup sunflower seeds
- 1 or 2 cloves garlic, minced
- ½ teaspoon each salt and pepper (more or less to taste)
- 1 cup cooked rice (brown or jasmine works best)
- 2 eggs
- Oil to prepare baking sheet (about 2 tablespoons or use oil spray)
Preparation
Preheat oven to 420 degrees.
Mix the water and chickpea flour in a small bowl and set aside.
Pulse the beets, raisins, onion, breadcrumbs, sunflower seeds, garlic, salt and pepper in a food processor a few times until it is the consistency of rice.
Add rice, eggs and chickpea mixture and pulse again until mixed well.
Prepare a baking sheet with oil or oil spray and put it in the oven to preheat.
Roll the mixture into balls, using a heaping teaspoon of mixture for each.
Assemble the balls on the pan and bake them for 10 minutes. Turn the beet balls and bake for about 10 more minutes until nicely browned.
Serve warm or cold with lettuce and sauce on a pita. You can also use fresh nasturtium and beet greens instead of lettuce.
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