Leaf salad with barley patties and beetroot strips
Leaf salad with barley patties and beetroot strips is a recipe featuring fresh ingredients from the grain category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g beetroot
- 200 g mixed leaf salad (e.g., frisée, oakleaf, lettuce)
- 2 tbsp white wine vinegar
- 1 tbsp Lemon Juice
- Salt
- Pepper (freshly ground)
- 5 tbsp olive oil
- 200 g pearl barley
- Salt
- 1 Shallot
- 1 tbsp freshly chopped parsley
- 1 egg
- 50 g cream cheese
- 50 g breadcrumbs
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 3 tbsp vegetable oil
Instructions
-
1.
Cook the pearl barley in boiling salted water for about 40 minutes. Drain, rinse well and let cool. Peel and finely chop the shallot, then mix with parsley, egg, barley, cream cheese and breadcrumbs. Season with salt, pepper and nutmeg. Shape the dough into 12 small patties and fry them in a hot pan with oil until golden brown on all sides for 2-3 minutes. Reduce heat and let the patties finish cooking for another 2-3 minutes.
-
2.
Peel the beetroot and first slice it thinly, then cut into fine strips. Wash, dry and trim the salad leaves, then arrange them on a plate with the beetroot strips. Whisk together vinegar, lemon juice, salt, pepper and oil to make a vinaigrette, drizzle over the salad, top with the barley patties and serve.
