What’s in Season: February- Beetroot

This month we will speak about beetroot!

Beetroot juice may be helpful to maintain blood pressure, improve athletic performance🏃🏽‍♀️⁠, digestion, and lower the risk of diabetes.

The most commonly known colour of beetroot is purple, however, it can be white or golden as well.

Beetroot with the greens still attached can be stored for up to four days in the fridge, but when the greens are cut off they can last up to four weeks. Raw beets do not freeze well since they tend to become soft on thawing. Freezing cooked beetroot is fine as it retains its flavour and texture.



  • 3-4 beetroots: peeled and grated
  • 1 can or 200 g soaked chickpeas: rinsed and drained
  • Chickpea flour: use as binder
  • 2 cloves of garlic: minced
  • 2 tsp of cumin
  • 1 tsp of cayenne
  • Salt and pepper to taste


1. Preheat oven to 200°C
2. Mix all ingredients in a food processor and process until everything is mixed well together but still has a bit of a chunky consistency.
3. Divide the mixture into portions and shape into patties. If the mixture is too wet, add more chickpea flour.
4. First fry in a pan, and then cook for about 200 for 20 minutes until the burgers are cooked through.
Dining tips:
• Enjoyed with fined cut cabbage and dressing made of olive oil, balsamico, honey, mustard salt and pepper. Wrap the burgers, cabbage and dressing in a wheat tortilla.
• Enjoyed with avocado, grilled halloumi, served with burger bread!

Every month we feature a fruit or vegetable that is in season, along with a fun fact or recipe idea. We are currently working on a project, ACT4CAP, highlighting the importance of citizen involvement in agricultural policy to ensure healthy food and protection of our agricultural land. This project is a continuation of our previous work that was done through the Citizen’s CAP project and Agrokatina.

This project has been funded with support from the European Commission. This article reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

This project is co-financed by the  Ministry for Education and Employment (MEDE) and the Parliamentary Secretary for Youth, Sport and Voluntary Organisation.

Donate now!