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Beetroot steaks with feta cheese

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Beets, so good and with lots of minerals and vitamins. Here in the form of a really good beetroot steak seasoned with herbs and delicious acidity from the feta cheese.
Kitchen Swedish
Category Steaks, burgers or balls
Servings 100

Nutrition and climate performance

Portion size: 95g

Ingredients

Finished quantity

  • 9,5 kg Rödbetsbiffar

Ingredients

  • 4200 gram Färska rödbetor mellangrovt rivna
  • 1300 gram Dry Simsubas
  • 500 gram Corn flour
  • 1000 gram Feta cheese
  • 1500 gram water
  • 200 gram Rapeseed oil
  • 700 gram Cooking cream
  • 1300 gram Yellow onion chopped or diced
  • 200 gram Tomato paste
  • 13 gram Rosemary
  • 27 gram Oregano
  • 13 gram Thyme
  • 100 gram Salt
  • 15 grams Black pepper coarsely ground

Instructions

Mixing:

  • Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot.
    NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.

Instruction:

  • Fry the onion in the oil and add the tomato paste at the last minute.
  • Mix the dry ingredients
  • Then mix in all the other ingredients
  • Mix on low to medium speed, ready when a homogeneous batter is formed
  • Shaping steaks by hand or in a mincing machine
  • Stek hastigt och tempa sedan till 90 grader i 115 grader