Raw Press Beet Burgers With Apple And Fennel Slaw

I’ve teamed up with Raw Press to bring you guys some tasty recipes inspired by their gorgeous cold pressed juices.

In my second video in the series, I’m whipping up beet burgers with apple slaw and a horseradish yoghurt dressing, inspired by their Deep Rooted juice. The burgers are bursting with antioxidant ingredients like ginger, garlic, beetroot and lemon, and the apple and fennel slaw is brilliant for tummy soothing and digestion. Fiery horseradish is the perfect sauce to blend all of these delicious flavours together. You can whip up a batch of burgers at the beginning of the week and enjoy them for a quick lunch or dinner!

Make sure you check out the Grapefruit Bircher I made with Raw Press too – this one’s inspired by their Citrus Juice!


Makes 8 burgers, serves 4



  • 450g Of Grated Beetroot
  • 150g Of Porridge Oats
  • 2 Spring Onions
  • 1 Can Of White Beans, Drained
  • 2 Cloves Of Garlic, Crushed
  • 2 Eggs
  • 1.5 Tbsp Of Freshly Grated Ginger
  • 20g Of Finely Chopped Dill
  • Zest Of 1 Lemon
  • 2 Tbsp Of Chia Seeds
  • Avocado Oil  (for brushing)



  • 2 Green Apples Apple
  • 1 Fennel
  • 2 Celery Sticks
  • 1 Lemon
  • 1 Tbsp Of Grainy Mustard
  • 1 Tbsp Of Olive Oil
  • Salt And Pepper


Horseradish Dressing:

  • 1 Tsp Of Freshly Grated Horseradish
  • 3 Tbsp Of Greek Or Coconut Yogurt
  • 1 Tbsp Of Lemon Juice
  • Salt
  • 3 Tbsp Of Chopped Chives To Finish


Preheat the oven to 200 C.
To make the burgers place the grated beetroot in a bowl, crush the garlic and finely chop the spring onions and mix through. In another bowl whisk the eggs and mash the beans into the eggs. Pour this into beetroot mix with the oats, chia seeds, dill, ginger, lemon zest and a big pinch of salt and pepper. Mix together thoroughly and leave to the side for 1 hour so the mixture combines.
Roll the mixture into 8 patties and brush each one with oil, cover in salt and roast in the oven for 25 minute until cooked through.
To make the slaw, squeeze half the lemon juice into a bowl, de-core and thinly slice the apple with a mandolin and place in the lemon juice and mix around so not to brown. Thinly slice the fennel and celery with a mandolin. Mix the olive oil with the other half of the lemon juice and the mustard, stir well with a pinch of salt and pepper. Mix this dressing through the apple and fennel and leave to the side.
Mix the horseradish, lemon juice and yogurt together with a pinch of salt.
To serve plate a side of the slaw, two burgers and smear over the horseradish over the top of each burger, throw over some chopped chives to finish

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