Meal Plan: May17th- May 21st: Bistro Beet Burgers

Spring has finally sprung! The weather is really really beautiful now which means that cooking soups and stews is pretty much out until the fall. Which is fine by me because I'm good and ready for some light and colorful fare. Like these beet burgers from Isa Does It. You can't beat the bright red color of the beets and they're delicious too.This week's supermarket run was a bit on the pricier side, because I did get some needed household things and I stocked up on some sale items. I spent 200 shekels on oats (my fourth box!), rice, quinoa, hand soap, frozen broccoli, dried ginger, curry powder, applesauce and pita breads. That's right--- no salad vegetables on the list. I'm trying to change it up a little bit and I think instead of having salad and sweet potatoes for lunch, I'm going to have sweet potatoes and steamed broccoli instead. I need to get some more green in my diet somehow and I looooooove broccoli.In any case, these beet burgers are really yummy. In fact so yummy that they feature as my first post on Instagram. (Yes, I am new to Instagram and enjoying seeing all the beautiful food out there. You can follow me @chavisamet.)I can't really find real hamburger buns in this country so the ubiquitous pita took its place. As I had just steamed some broccoli I stuck some in there with tahini. I looove tahini. And pita. And broccoli. And  beets. Don't be turned off by the color or by beets if you don't like their earthy flavor. It barely comes through.The only issue I had with the burgers was that they were very crumbly. Like falling apart. Which isn't an issue when you're sticking it into a pita and you can't tell. It was my fault, really. I didn't process the mixture enough. My bad. Next time, I make these, I'll make sure to process them longer so that they hold together. I adopted Isa's technique of forming the patties with a large biscuit/cookie cutter. I baked them also. You can find the recipe here.