Beet burgers with barley salad
0
- Makes4 Servings
Ingredients
250 g raw red beet, grated
250 g raw yellow beet, grated
1 cup oatmeal
3 eggs
1 shallot, minced
4 tbsp minced dill
2 tbsp minced thyme
2 tbsp minced parsley
salt
ground black pepper
1 tbsp canola oil, for frying
FOR BARLEY SALAD
1 cup barley
1 celery stalk, minced
1 big bunch Italian parsley
1 tbsp extra-virgin canola or olive oil
2 tbsp red-wine vinegar
Instructions
Mix the ingredients for the burgers well in a bowl, and let rest in the refrigerator for one hour.
Prepare the barley for the salad: Boil it in water with a little salt for 30 minutes. Drain and let cool down. Set aside.
Preheat the oven to 350 degrees F. Form flat cakes of the burger mixture with your hands. Heat the oil in a skillet and pan-fry the cakes until golden on both sides. Transfer them to an ovenproof dish and put in the oven for 20 minutes.
Make the salad: Mix the barley with the celery, parsley, oil and red wine vinegar. Season to taste with salt and pepper.
Serve the beet cakes with barley salad.
Recipe from the book "The Nordic Diet" by Trina Hahnemann, published by Skyhorse Publishing.
Serving Tip:
The burgers can be made the day before and reheated.
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