Vegan Beetroot Patties with Potato Cream and Herb Oil. Simple & Genius!

This vegan beetroot recipe looks like a special restaurant dish, but it's incredibly easy to make. The beetroot is boiled until soft, sliced into beautiful thick rounds, and then refined with a spicy marinade. It’s served with a creamy potato cream, fresh herb oil, roasted nuts, and a drizzle of good olive oil.

This vegan dish is healthy, colorful, and truly delicious. Perfect as a vegan dinner, healthy main course, or elegant idea for special occasions. The combination of sweet beetroot, creamy potatoes, fresh herbs, and fine olive oil offers a wonderfully aromatic taste and looks simply beautiful on the plate.

If you are looking for simple vegan recipes, healthy recipes, beetroot recipes, or special vegan main courses, you must try this recipe.

Cooked with love,
Anna 🤗

📋 INGREDIENTS:
For the Beetroot Patties:
3 large beetroots, about 500 g (17.6 oz)
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 teaspoon mustard
1 clove garlic, finely grated
Salt and pepper to taste
½ teaspoon sweet paprika powder

For the Potato Cream:
600 g potatoes (21 oz)
120 ml plant-based milk (½ cup)
2 tablespoons olive oil or vegan butter
1 tablespoon lemon juice
Salt, pepper, and nutmeg to taste

For the Herb Oil:
2 tablespoons parsley
2 tablespoons basil
60 ml olive oil (¼ cup)
1 tablespoon lemon juice
1 small clove garlic
Salt to taste

To Serve:
2 tablespoons roasted pine nuts or walnuts
Some fresh parsley
Some lemon zest