Beet burgers with barley salad

Makes 4 Servings

This article has not been rated yet.


250 g
raw red beet, grated
250 g
raw yellow beet, grated
1 cup
shallot, minced
4 tbsp
minced dill
2 tbsp
minced thyme
2 tbsp
minced parsley
ground black pepper
1 tbsp
canola oil, for frying


1 cup
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.

Recipe Collections
Latest Recipes