Eat Nordic by Trine Hahnemann

Author:Trine Hahnemann
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille
Published: 2015-11-25T16:00:00+00:00

Beetroot ‘burgers’ with barley salad

Beetroot is in season from May to November, but tends to be smaller in the spring, and the autumn harvest keeps well through the winter. A good rule is to go for the smaller ones for tenderness, especially if planning to use them raw in salads, and avoid very large ones, which may have a woody core. Try to get them with their leaves, which are also highly nutritious.

beetroot burgers

250g raw red beetroot, grated

250g raw yellow beetroot, grated

100ml oatmeal

3 eggs

1 shallot, very finely chopped

4 tbsp finely chopped dill

2 tbsp finely chopped thyme

2 tbsp finely chopped parsley

salt and freshly ground pepper

1 tbsp rapeseed oil, for frying

barley salad

200g barley

1 celery stalk, finely chopped

a big bunch of flat-leaf parsley

1 tbsp extra virgin rapeseed oil or olive oil

2 tbsp red wine vinegar

Mix the ingredients for the burgers well in a bowl, and allow to rest in the refrigerator for 1 hour.

Prepare the barley for the salad: boil it in water with a little salt for 30 minutes. Drain and allow to cool down. Set aside.

Preheat the oven to 180°C/gas mark 4. Form flat cakes of the burger mixture with your hands. Heat the oil in a frying pan and 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 beetroot cakes with the barley salad. It is also a great idea to serve the horseradish dressing on Fried herring with beetrootand horseradish sauce with this dish.

SERVES 4

TIP The burgers can be made the day before and reheated.

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