From Stem to Root

Keep the pulp from your next beet smoothie to fry up some sustainable and savory patties.

We’re celebrating spring by exploring some of the delicious, seasonal trends showing up in our kitchens. We’re partnering with Bettan Belen to share insights and a recipe on minimizing food waste.

From ‘stem to root’ is all about encouraging keen cooks to consider the benefits of underused cuts of meat, potential vegetable waste, and ‘trash fish’. The ‘use it all’ philosophy has been popular amongst top chefs for years – it’s an interesting, sustainable, and above all, economical way to give your staple, weekly meals a fresh twist. Some restaurants will use carrot pulp from the juicer to make a veggie burger patty, and other chefs are getting creative with lesser-known cuts of meat and parts of vegetables to add new flavours and textures to their dishes.

Here is Bettan Belen’s take on the trend: “My thought behind this trend it is to bring a fresh mindset, while we are in the kitchen. We can optimize a whole lot with the food that we cook. Sometimes we throw away “treasures” that we can recycle into something else, most of the time because we don’t know what to do with them. Cooking a vegan whole-food diet, consuming mostly organic products, go for food trends… can be quite expensive, so it’s great to be able to be creative and take the most advantage of the ingredients.”

Her delicious recipe is a perfect example of how to “reuse” some of the left over beet pulp from making beetroot juice with a juicer. That’s right, don’t throw all those great ingredients away, just use them for a delicious lunch or a healthy dinner.

Live.Love.Lux. Tip: The precise heat controls of the Electrolux Gas Range allow you to cook your beet patties  at the perfect temperature.

Mini Beet Pulp Patties

"The idea behind this recipe is to use the pulp that we throw away when we make juice. Lately juicing has become a huge trend and we throw a big part of the vegetables and fruits in the trash. You can use the pulp to make patties, cookies, bread… For this recipe, I picked beets, (from beet juice) but you can make it with carrot pulp, the pulp from a green juice (kale, spinach, broccoli…)." – Bettan

Servings: 12-14 patties



1 ½ cup chickpeas (cooked)

1 cup beet pulp (from juice)

½ leek

2 tbsp tahini

1 tbsp cumin powder

½ garlic powder

½ lemon juice

Sesame seeds

Sea salt

Olive oil to fry


Purple cabbage (any kind of cabbage or collard leaves will work)


3 avocados

½ red onion (chopped thinly)

½ lime

½ tsp cumin powder

A pinch cayenne powder

Sea salt & black pepper


To make the patties, place the cooked chickpeas in a food processor and smash them. Cut thinly the leek and sauté with some olive oil in a pan. In a big container add the chickpeas, the beet pulp, the leek, together with the tahini, cumin and garlic. Combine. Now squeeze the lemon, a bit of olive oil and sprinkle salt flakes. Mix by using your hands until all the ingredients stick together, creating a burgundy dough. Make some mini patties with your hands. Place in the fridge for 10-15 minutes before frying. Heat olive oil in a pan and fry the patties on both sides. Place the patties in some kitchen paper when ready, to remove the extra oil. 

Live.Love.Lux. Tip: The precise heat controls of the Electrolux Gas Range allow you to cook your beet patties  at the perfect temperature.

To make the guacamole; in a big bowl, add the avocados, onion, lime juice, salt and the spices. Mix with a hand-mixer until smooth.

To make the wraps; cut some cabbage leaves, place in a strainer and clean under cold water. Place a couple of mini patties and some spoons of guacamole. You can also add some grated carrot, chopped nuts or seeds, onion rings, slices of cucumber… think of what you have in the fridge that can be used!

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