Best with Cooked Beets

Deconstructed Pesto Veggie Burger

Prep Time: 15 min // Cook Time: 35 min Servings: 2 Veggie Burgers

What to do

  1. Preheat the oven to 400 degrees F and lightly spray a large baking sheet
  2. Spread the eggplant, bell pepper, and zucchini in a single layer over the baking sheet and lightly coat with olive oil. Sprinkle generously with sea salt and any seasonings of your choosing.
  3. Roast the vegetables for 20 minutes, flip, then roast an additional 10 to 15 minutes, or until they reach desired done-ness.
  4. Spread desired amount of pesto sauce on each side of the toasted buns.
  5. Layer the buns with fresh arugula, sliced beets, roasted vegetables, and red onion.*Enjoy with your favorite side dishes!

What you’ll Need

½ large eggplant, sliced into rounds

1 red bell pepper, halved

1 large zucchini, sliced

1 (8.8-ounce) package Love Beets Cooked Beets, sliced

2 handfuls baby arugula

¼ red onion, thinly sliced

2 potato buns, toasted

1/3 cup store-bought or homemade pesto sauce