Punajuuripihvit — Finnish Beet Steaks

May 11, 2023May 11, 20230 1

Finnish Beet Steaks - A Delicious Vegetarian Option

by The Chefin Vegetarian

Prep

10 min

Cook

10 min

Ready In

20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

178

Sugar

Fat

Punajuuripihvit, also known as Finnish Beet Steaks, is a popular vegetarian dish in Finland. These mini patties are made from canned beets, breadcrumbs, and egg, and are flavored with fresh parsley and lemon juice. They are a great alternative to traditional steak, as they are rich in nutrients and flavor. The breadcrumbs give the patties a nice crunch, while the beets add a touch of sweetness and earthiness. These beet steaks are a delicious and healthy option for anyone looking to incorporate more plant-based foods into their diet.

Instructions

1.	Drain the beets and slice them into thin rounds.
2.	In a large bowl, mix together the sliced beets, beaten egg, and breadcrumbs until well combined.
3.	In a large skillet or frying pan, melt 2 tablespoons of unsalted butter over medium heat.
4.	Arrange the beet mixture into mini patties and fry them in the hot skillet until they are golden brown on both sides.
5.	Sprinkle freshly squeezed lemon juice and chopped parsley over the beet steaks before serving.

PROS

This vegetarian dish is packed with nutrients and flavor, making it a great alternative to traditional steak.

The beets are rich in vitamins and antioxidants, while the breadcrumbs add a nice crunch.

CONS

Beets can be an acquired taste, so this recipe may not appeal to everyone.

The patties may fall apart if they are not handled carefully during cooking.

HEALTH & BENEFITS

Beets are high in fiber, folate, and vitamin C, which are great for boosting heart health and preventing chronic diseases.
They are also low in calories and fat, making them a good option for weight management.

	1 can beets , sliced , drained
	1 egg , lightly beaten
	1/2 cup breadcrumbs , fine , dry
	2 tablespoons unsalted butter
	1 tablespoon lemon juice
	1 tablespoon fresh parsley , chopped