Apple Beet Burgers with Parsnip Fries and Horseradish Spread

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.

Have you fired up your grill yet this year? The spring weather is still unpredictable but it’s been a nice treat to smell dinners cooking on decks and backyards in my neighborhood recently.

Typical beef burgers can sometimes feel a little ho-hum on AIP. They’re easy to make, but without the buns or fixings, they can feel unsatisfying. These burgers don’t feel that way at all! The shredded beet and apple turn these patties into a full-flavored meal. Add the horseradish spread and parsnip fries and this becomes a restaurant-quality dinner.

5.0 from 4 reviews
Apple Beet Burgers with Parsnip Fries and Horseradish Spread
Prep time
Cook time
Total time
Serves: 4
  • Fries:
  • 2 lbs parsnips, peeled and sliced into "fries"
  • 2 tablespoons sea salt
  • 2 tablespoons solid cooking fat, melted

  • Burgers:
  • 1 lb grass-fed ground beef
  • ½ cup grated beet (about 1 small beet)
  • ½ cup grated sweet apple (about 1 small apple)
  • ¼ cup minced white onions
  • 1 teaspoon smoked sea salt
  • 2 teaspoons minced fresh thyme

  • Spread:
  • ½ cup peeled, grated fresh horseradish
  • ¼ cup minced fresh chives
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 3 tablespoons olive oil
  1. Preheat oven to 425 degrees F. Line two baking sheet with parchment paper.
  2. Place parsnips in large bowl and toss with sea salt and fat. Spread evenly on both of the baking sheets, and place in the oven for 25-30 minutes to cook, tossing once.
  3. While the parsnips are in the oven, combine all of the burger ingredients in a large bowl and mix by hand to combine. Form into 4 large patties.
  4. Heat the grill or a heavy-bottomed skillet on medium-high heat. When the grill or pan is hot, cook the patties for 8 minutes per side, or until fully cooked.
  5. Combine all of the spread ingredients in a small bowl and whisk together. Set aside.
  6. When everything is finished cooking, serve warm with the horseradish spread on top of the burgers.
Patties and parsnips keep for 5 to 6 days; spread keeps for 2 to 3 days.
Because of the color of the beets, these burgers may appear undercooked when they are done. When in doubt, use a thermometer to make sure they reach 155 degrees F internally.


About Angie Alt

Angie Alt is a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. You can also find her on Instagram.


  • Pauline Zink says

    are the beets raw? I have cooked beets and wondering if I can use them in this recipe

    • Angie Alt says

      They are raw, but you could used cooked just fine.

  • Heather says

    Wow these are so great! I made them for our family this evening and they are a new favorite. We could not find horseradish at the grocery store so I subbed avocado oil mayo (not AIP) and did not add olive oil to make sure the sauce stayed a little thicker. The kids loved the sauce this way and it complemented the burgers well. My husband even ate one and said it was great on a bun. Thank you for your amazing recipes! We always love them.

    • Angie Alt says

      I’m so glad you loved them, Heather! Thanks for the great review.

    • Jenneth says

      Yum!! I ate the burgers on Romaine leaves and swapped ground turkey without issue. Added rosemary to the parsnip fries. Even my partner (who isn’tall that into vegetables) devoured two patties!!!

  • Lyn says

    A family FAVORITE! I confess I have only made the burgers, but they are outrageously good. I haven’t made “regular“ burgers since finding this recipe last year. (Sorry it’s taken me so long to write a comment!) Many thanks, Angie!

  • Stephanie says

    These burgers were GREAT! Even my husband who isn’t into beets thought they were excellent. I used a slightly different recipe for parsnip fries that has an extra step of parboiling the parsnips before baking (they had turned out so well previously that I was unwilling to risk them turning out any less good without parboiling!) I also couldn’t find horseradish even at my local Whole Foods, and I don’t like any of the AIP mayo substitutes I’ve seen 🙁 Any suggestions for sources to buy horseradish?

Leave a Comment

Rate this recipe: