Quick Weeknights · Swedish
Rödbetsbiffar
Freshly shredded beets give these vegetarian patties their signature color and deep, earthy character.
Why This Works
The earthy, sweet flavor of the roasted beets balances perfectly with the salty bite of the feta.
The Upgrade
Add toasted walnuts to the mix for a satisfying crunch.
Chef's Secret
Michelin TechniqueSqueezing the beets well is the difference between a soggy mess and a firm, delicious patty.
Ingredients
Total time including resting: 35 min
Directions
Squeeze excess moisture from grated beets using a kitchen towel. Excess liquid is the enemy of a crisp patty.
5 minIn a bowl, mix beets, feta, oats, egg, garlic, and dill.
3 minForm into flat, round patties.
2 minLightly dust patties with flour to assist in creating a crust.
2 minHeat butter in a non-stick pan over medium heat.
2 minFry for 6 minutes per side until the edges are crispy and the center is set.
12 minServe warm, ideally with a side of horseradish-spiked yogurt.
Wine Pairing
Chenin Blanc
White Wine
The BottleDomaine Huet Le Mont Sec
The high acidity and mineral backbone of a dry Chenin Blanc highlight the earthiness of the beet patties. Its slight floral nose provides a needed lift against the dense texture.
Nutrition per Serving
280
calories
9g
protein
32g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Yogurt Sauce
Mix Greek yogurt with minced garlic and lemon juice to add a cool, tangy creaminess to the warm beet patties.
Ingredients
Directions
In a small mixing bowl, combine the Greek yogurt, minced garlic, lemon juice, and salt.
Whisk until the mixture is uniform and creamy.
Taste and adjust acidity with a final drop of lemon juice if necessary.
Chill briefly before serving alongside the warm beet patties.
Side Dish
Arugula and Walnut Salad
Toss peppery arugula with toasted walnuts and olive oil to provide a crisp, nutty crunch that enhances the earthy beets.
Ingredients
Directions
Place walnuts in a dry skillet over medium heat and toast until fragrant, approximately 3 minutes.
Remove walnuts from heat and allow to cool completely.
In a large bowl, toss the arugula with the olive oil and lemon zest until lightly coated.
Fold in the toasted walnuts.
Finish with a sprinkle of flaky sea salt immediately before serving.
Member Reviews
How did it turn out?
Rate this recipe
This Rödbetsbiffar came out incredible. The chef's secret tip is worth the price of admission.
Genuinely can't believe how easy this was for how good it tasted.