Beetroot burger with tzatziki sauce – Pìtaro, Corvina Verona IGP Organic


Our Pìtaro, part of the Tinazzio BIO line, is obtained solely from Corvina Veronese grapes. It is a harmonious wine, with a good persistence and pleasant to drink, perfect paired with a beetroot burger with tzatziki sauce, a tasty healthy dish created by Chef Vanessa Lorenzetti – La Sanamente Cucina Naturale.


Serves 4


Beet burger

– 2 tablespoons extra virgin olive oil, plus more for brushing cakes and tray

– 1 pound 2 oz (or 500 g) cooked chickpeas, or 2 cans chickpeas, drained and rinsed well

– 2 medium red onions, finely diced

– 2 garlic cloves, finely chopped

– 2 teaspoons sea salt, plus more to taste

– 2 small red beets (12 ounces), grated on largest hole of a box grater

– 2 tablespoons balsamic vinegar

– 2 ounce of chopped fresh parsley

– Freshly ground black pepper


Tzatziki sauce (no garlic)

– 1 large cucumber, peeled and seeded

– 1 ½ cups whole-milk Greek yogurt

– 1/4 cup chopped fresh diii or fresh mint

– 3/4 teaspoon sea salt, plus more to taste

– 2 tablespoons extra virgin olive oil, plus more for drizzling

– Freshly ground black pepper (optional)



Beet burger

Preheat oven to 375° F. Line a baking sheet with parchment paper, I ightly brush with olive oi I, and set aside.

Piace chickpeas in a bowl and crush with a potato masher; set aside (don’t mash the chickpeas completely: the mixture should be somewhat chunky.)

Warm olive oil in a wide skillet over medium heat. Add onions and sauté for 5 minutes or until browning. Add garlic and salt, and cook for another 3 minutes. Stir in grated beets, and continue cooking for another 6 to 8 minutes or until beets are cooked. Add balsamic vinegar and remove from heat. Add to mashed chickpeas along with chopped parsley, and mix well to combine. Season to taste with salt and pepper.

Use an oiled ½-cup measure to shape mixture into cakes. Piace on prepared tray, and brush top and sides of each cake with olive oil. Bake for 15 minutes, rotate the tray and continue baking for another 15 minutes or unti I brown on the bottom. Remove from oven; allow to cool for 5 minutes before serving.

To serve, slide a thin spatula under each cake and flip onto plate so bottom side is up. Top with tzatziki, or serve it on the side. Add some fresh veggies.


Tzatziki sauce no garlic

Grate cucumber on the largest holes of a box grater, piace in a strainer, and squeeze out juice with your hands. Drink or discard juice, and add cucumber to a medium bowl along with yogurt, dill, garlic, salt, olive oil, and a pinch of black pepper. Stir to combine, season to taste, and serve drizzled with olive oil. Store any leftovers in an airtight container in the fridge for up to three days.