This was my first time cooking with beets, which honestly surprised me because I’ve always loved eating them. I finally decided to give them a try after finding this amazing recipe from Madeleine Rascan (you can find her here) The beets roast up beautifully alongside the potatoes, and they make the perfect side for the chicken patties. It turned out to be such a delicious, satisfying meal and definitely made me wonder why I hadn’t cooked with beets sooner.
Roasted Veggies
- 33.86 oz White Potato (I used tri color)
- 33.86 oz Beets
- 1 Tbsp Ghee/Tallow/Avocado oil (for cooking)
- Salt and Pepper, to taste
Chicken Patties
- 45.15 oz Ground Chicken Breast (99% Lean)
- 4 Tbsp Garlic
- 2 Tbsp Dried Oregano
- 4 Tbsp Chopped Parsley
- 1 Tbsp Ghee/Tallow/Avocado oil (for cooking)
- Salt and Pepper, to taste
Toppings
- 11.29 oz Feta Cheese
- 2 Tbsp Chopped Parsley
- 1/2 cup Lemon Juice
Instructions:
- Preheat the oven to 400°F (200°C). Dice the potatoes and beets into small, even-sized pieces to ensure they cook evenly. Toss them with cooking oil, salt, and pepper, then spread them on a baking tray. Roast for 25-30 minutes, flipping halfway, until golden and tender.
- In a bowl, mix the ground chicken with minced garlic, oregano, chopped parsley, salt, and pepper. Shape into small patties.
- Heat cooking oil in a pan over medium heat. Cook the patties for 4-5 minutes per side until golden brown and fully cooked through.
- Serve the roasted beets and potatoes alongside the chicken patties. Top with crumbled feta and fresh parsley for garnish. Drizzle with fresh lemon juice. Enjoy!
I’m so glad I finally decided to cook with beets because this dinner turned out even better than I expected. It’s a great way to try something a little different. If you make it, I’d love to hear what you think!
<3
Shannon
