Vegetarian

Beetroot Burgers and Barley Salad is for Dinner.

Beetroot Burgers and Barley Salad takes 15 minutes to prepare.

Beetroot Burgers and Barley Salad takes 30 minutes to cook.

Beetroot Burgers and Barley Salad makes 4 servings.

The ingredients for Beetroot Burgers and Barley Salad are:

For the beetroot burgers:

* 250g red beetroot, grated
* 250g 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

For the barley salad:

* 200g barley
* 1 celery stalk, finely chopped
* 1 big bunch of flat-leaf parsley
* 1tbsp extra virgin rapeseed oil or olive oil
* 2tbsp red wine vinegar

Here is how you make Beetroot Burgers and Barley Salad:

# Mix the ingredients for the burgers well in a bowl, and allow to rest in the refrigerator for 1 hr.# Prepare the barley for the salad: Boil it in water with a little salt for 30 mins. 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 mins.# 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. They can be made the day before and reheated too.Number of Servings: 4Recipe submitted by SparkPeople user HAYLEYDTHATSME.

The nutritional information for Beetroot Burgers and Barley Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 395.1

• Total Fat: 12.6 g
• Cholesterol: 140.3 mg
• Sodium: 97.0 mg
• Total Carbs: 54.1 g
• Dietary Fiber: 11.6 g
• Protein: 12.3 g

The dietary needs meet for Beetroot Burgers and Barley Salad is Vegan