Beet burgers with barley salad

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4 Servings

Beet burgers with barley salad


  • 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.