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Root Veggie Burger Salad with White Beans, Citrus Sauce & Crispy Sage


1 pk Hilary's Root Veggie Burgers
1 15 oz can cannelloni beans, drained and rinsed
fresh baby greens spring mix
1/2 c vegan mayonnaise
1 T fresh orange juice
1 T fresh lime juice
1 T agave nectar
1 garlic clove, minced
1/4 t pepper
1/2 c fresh sage
2 T coconut oil
1/4 t sea salt


Heat Root Veggie Burgers on a skillet or in the oven as per package directions. Set aside. In a small bowl mix together the mayonnaise, citrus juices, agave, garlic, and pepper. Heat coconut oil in a small skillet to medium high heat. Carefully place the sage leaves into the hot oil. Cook just a few seconds. Use tongs to turn to cook on the other side for a few more seconds. Remove to a paper towel. Sprinkle with sea salt. On two plates, place a large handful of greens. Top with the beans. Cut Root Veggie Burgers into strips and place on top of beans. Drizzle the sauce over the salad and top with crispy sage leaves.

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