19 Mar Beet & Taro Sausage
So the other day I was driving home from yoga thinking about the sauerkraut in my refrigerator. I thought let’s be honest here Gillian you’re only going to eat that if you have some fake sausage.
But I don’t really like the fake sausage options at the grocery store.
Suddenly, I figured it would be a brilliant idea to make beet sausages.
When I got to the grocery store I became side tracked in the most wonderful way…which is why making a list never works well for me. And I ended up buying taro root because it was in the reduced section.
So today I bring to you beet & taro sausages.
Beets are an earthy tasting vegetable. They come in a variety of colours ranging from dark purple to golden yellow. Remember that you can eat the beet greens, the leaves at the top of the root. If you’re ever going to boil beets be sure to keep a few inches of leaf on top to retain the beets colour. The essence of beets holds the ability to help you release generational trauma. They are also extremely grounding. So you may find yourself drawn to beets or other root vegetables when you feel overwhelmed.
Taro has been shown to grow in mostly tropical, humid areas. It can even thrive in flooded land. There are many types of taro. Usually the outside is hairy and potato shaped, but the inside can be pink, white, or purple in colour. The green leaves of a taro root are also edible. But remember, if you’re consuming taro, always consume it cooked, not raw. It has been shown to cause adverse effects when eaten raw.
Both beets and taro are categorized under the term, root vegetables.
Root vegetables are known to be very high in fibre (taro actually has three times as much fibre as a white potato), a good source of Vitamin’s A and C, and has been linked to lower cholesterol levels and improved heart health.
After that, simply spoon the mixture onto parchment paper sheets and form into a log shape, resembling a sausage. Wrap the sausage up to hold its form.
Wrap each parchment paper sausage with tin foil.
Place all packages on a baking tray.
Serve the cooked beet and taro sausages on a fresh bun and garnish to your liking.
I hope you love these beet & taro sausages. They are:
Use this Spreadable Jalapeño Cheese Sauce to bring this recipe to a whole new level!
If you’re into root vegetables try this Roasted Root Vegetable Dish.
If you make this recipe be sure to let me know, comment and rate it below. Or save this recipe to your Pinterest boards for later. If you would like to share a picture with me, tag @gillianelizab3th on Instagram. I love seeing what you guys create!
- 2 cups peeled and diced beets (about 3 medium beets)
- 1 cup taro root peeled and diced
- 1 cup black beans, rinsed and strained
- ¾ cup yellow onion, diced (about 1 small onion)
- 2 cloves garlic, minced
- 2 tablespoons coconut sugar
- 1 tablespoon smoked paprika
- 1½ teaspoons cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups rolled oats
- 3 tablespoons barbecue sauce
- 2½ tablespoons apple cider vinegar
- 1½ teaspoons pink Himalayan salt
- Freshly ground black pepper, to taste
- Optional: 1 teaspoon lucuma powder
- Burger Base and Optional Toppings:
- 5 buns
- tomato, diced
- red onion, sliced
- spreadable jalapeño cheese
- barbecue sauce
- banana peppers
- toasted spicy cashews*
- Blend all of the ingredients together until smooth.
- Tear off five pieces of tin foil followed by five pieces of parchment paper. Scoop beet mixture by about ¾ cup onto the parchment paper. Spread into a sausage like shape. Fold the edges of the parchment paper in followed by the aluminum foil.
- Place all of the prepared sausages onto a baking tray and bake in preheated oven at 350 degrees F for 20 minutes.
- Turn and bake for another 15 to 20 minutes.
- Remove the baking tray from the oven and let the sausages cool slightly to set before unwrapping from package.
- Serve as is or fry in a pan with oil for a crispy outside.
- Place each sausage on a bun and top with any or all of the optional toppings. Enjoy!