Beet root and beef patties with horseradish cream served on a beetroot salad

Beef and vegetable patties that you can bake in mini muffin tins or just roll as regular meat balls. It is a perfect way of getting kids to eat their veggies! If you (or the kids) like, puree the vegetables instead of grating them.
Beet root and beef patties
Horseradish cream
Beet root swirls
Grated horseradish

Ingredients 4 servings

Beet root and beef patties
400 g (14.11 oz) minced beef
50 g (1.76 oz) onions
20 g (0.71 oz) wheat flour
200 g (7.05 oz) beet root
8 g (0.28 oz) salt
10 g (0.35 oz) butter

Horseradish cream
300 ml (10.14 fl oz) heavy cream
20 g (0.71 oz) horseradish
Salt to taste


Beet root and beef patties
Preheat an oven to 175° C (347 degrees Fahrenheit).
Chop the onions very fine and fry them on medium heat in some butter.
Peel the beet roots and grate them.
Mix the minced beef, grated beet roots, onions with the frying butter, wheat flour and salt.
Grease mini muffin tins with some soft butter and add the mince mixture to them.
Place the muffin tins in the oven and bake for 15 minutes or until one of the patties has a
temperature of 80° C (176 degrees Fahrenheit).
Let the patties cool down slightly before unmolding them.

Horseradish cream
Finely grate the horseradish and place it in a bowl.
Add some salt and the cream and stir.
Place the cream in the refrigerator for 30 minutes.
Strain the cream and then whip it into stiff peaks.

Rinse and peel the carrots and beets.
Use a vegetable spiral machine to get the beet swirls.
Use a regular peeler to get the carrot ribbons.
Unmold the beetroot and beef patties and plate them.
Transfer the horseradish cream into a piping bag with a star tip.
Pipe the horseradish cream on top of the patties just before serving.
Top with the vegetables and some fresh grated horseradish.