It is the end of February in San Francisco and that means we have had a few days of spring weather, causing me to swap my soup ladle for the grill. While I love a good beef patty, there is something about the taste of a nutty veggie burger. So I decided to try my hand at turning red and gold beets, some carrots, and a spattering of pumpkin seeds into a sturdy slider. With the help of cumin, a pinch of cayenne, black pepper, and my secret spice (curry powder), the beets take on a woodsy sweetness that leaves you begging for more. And an added bonus: the avocado and ricotta spread along with a thin slice of orange makes this snappy starter as elegant as it is simple. I would suggest serving the beet patties on small dinner rolls or as an open faced sandwich using round cuts of corn bread. Chow on!

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