Beet and Brown Rice Sliders

Give me a second to explain before you automatically hit the little x in the corner of your screen. I know, I know, beets. You have this strong aversion to beets. But why? Have you actually ever had beets before or is your dislike due to stigma? Have you eaten beets that didn't come out of a can?

To tell you the truth, I had never tasted beets before 2012. When I moved, I told myself that I was going to expand my vegetable repertoire. A few on my list included beets, brussel sprouts, and various greens. The first time I made beets, I simply roasted them in the oven (375 F for 30-60 minutes depending on the size) until they were soft. I ate them as a side for some meal, because I was a little wary; however, I loved them! They have this sweet and earthy (aka tastes like the air smells after it rains) taste that is delicious. Ever since then, I've been trying to incorporate this gorgeous purple roots into main dishes. I have a few successes to share with you.

Let's start today with these beet and brown rice patties. I found this in the July 2012 Cooking Light Magazine in my parents house. I heavily adapted the recipe but followed the general idea. They were great. And the extras even heated up well. I roasted the beets the day before, peeled them when they cooled and then grated them after they spent the night in the fridge. I would definitely suggest that.

Come on. Give beets a chance! They may surprise you.

Beet and Brown Rice Sliders (heavily adapted from Cooking Light July 2012)
Ingredients:
1/2 cup cooked, shredded beet (about 1 medium)
1/2 cup cooked, cooled brown rice
1/4 cup panko breadcrumbs
1/2 tbsp dried parsley
1 tbsp finely chopped onion
dash each of salt and pepper
1 egg white
1 tbsp Dijon mustard
1 tbsp extra virgin olive oil
cooking spray
12 slices of whole wheat baguette
3 tbsp blue cheese crumbles (or other cheese of choice)

Directions:
Preheat oven to 450 F. Spray a baking sheet with cooking spray and allow it to warm in the oven.

Combine the beets, rice, panko, parsley, onion and salt and pepper in a bowl. Mix the egg white and mustard and then add to the bowl. Stir until well mixed. Form the mixture into 6 evenly sized small patties (be careful to press together, it may crumble slightly).

Heat the oil over medium heat in a large skillet. Add the patties and cook for approximately 2 minutes. Remove the patties, flipping to place the top side down on the preheated baking sheet.

Place the baguette slices on the baking pan with the patties and bake for approximately 10 minutes. Remove the sheet and place one patty on 6 of the baguette slices. Top with 1/2 tbsp of blue cheese crumbles. Bake for an additional 2 minutes until the blue cheese is hot.

Top each sandwich with another slice of the baguette and enjoy.

Makes 2-3 servings.