Beet burgers with barley salad


  • Makes4 Servings
Beet burgers with barley salad
Chatelaine Triple Tested


  • 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


  • 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


  • 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.

Beet burgers with barley salad