This past summer I watched Sirpa Welch, chef for the Consulate General of Finland, prepare beef patties with grated beets. In Finnish the recipe is called Lindstrom Pihvit. Her recipe called for breadcrumbs and sour cream. I have adapted the recipe to make it gluten-free and dairy-free.
Here is the recipe:
½ C. cooked millet
1 egg
1 Tblsp. water
1 medium/large beet
I medium onion, chopped
1 Tblsp. butter or coconut oil
1 Tblsp. capers, chopped up
½ tsp. salt
½ tsp. allspice
½ tsp. black pepper
1 lb. ground beef
Millet cooks in a similar way to rice. For each ½ C. of millet you add 1 C. of water. Bring the millet and water to a boil in a small saucepan (with a lid) and let it simmer for a few minutes over medium heat. Then turn the burner off and let the millet stand. The end result of cooking ½ C. millet will provide more cooked millet than this recipe calls for. Extra cooked millet can be added to pancakes or served as a cereal with fruit.
Steam the beet until a fork can be inserted. Then remove from heat and allow it to cool. When it has cooled, peel it and grate it.
While the beet is cooling, sauté the chopped onion over low heat in butter or coconut oil until it is soft and becoming clear, slightly brown.
Preheat the oven to 350° and gather the ingredients.
Place the ground beef in a large bowl and add the millet, onions and grated beet. Beat the egg with the water, and add it along with the spices and capers.
Form the beef mixture into patties and place in an 11” x 13” pan.
Bake at 350° for approximately 40 minutes, until the patties are firm and brown at the edges. I served our beef & beet patties with baked potatoes and brussel sprouts.
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