1 package cooked beetroot (4 pieces)
1 red onion
¾ cup oats (I use gluten-free oats, but any work)
3 tbsp cumin
Salt, to taste
1/3 cup mayonnaise
2 tbsp vinegar
When opening the package of cooked beetroot, preserve beet liquid in a bowl. Take solid pieces of beet and place in a food processor with oats, cumin, and salt (about 2 tbsp) and pulse until the beets and oats look minced.
Take a non-stick frying pan and pour olive oil over medium heat. Take the mixture from the food processor and with your hands, form medallions (about the size of your hand and ½ inch thick). Place on frying pan and let it cook until its fully browned. The trick here is to not flip it until you’ve given it enough time to cook on each side, otherwise you risk it falling apart. So just watch and let it sizzle for at least 5-6 minutes on each side.
Slice onions and in another pot, pour the liquid from the beetroot (this will be no more than 2-3 teaspoons but that is actually enough. Pour the onions in and cook on medium-low heat until the onions brown and caramelize in the beet juice.
Meanwhile, take a bowl and mix the mayonnaise, vinegar, and dill together. This sauce is acidic and the perfect complement to the beetroot, so don’t be shy on the vinegar!
To serve, place the onions on the plate, beetroot on top, and top with mayonnaise. Equivalently, this can be enjoyed in burger form if you want to add some bread in for an energizing meal!