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Beetroot steaks with taco flavour

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Recipes by:
Peter Friborg at Nora Herrgård preschool in Danderyd, Sweden.
Category Our customers' own recipes
Portions 100

Nutrition and climate performance

Portion size: 100g


Finished quantity

  • 10,0 kg Beetroot steaks


  • 6200 grams Fresh beetroot coarsely grated
  • 1300 gram Dry Simsubas
  • 600 gram Corn flour
  • 1700 gram water
  • 300 grams Rapeseed oil
  • 1000 gram Oat cream
  • 300 grams Taco seasoning mix
  • 30 grams Smoked paprika powder
  • 100 gram Salt
  • 19 grams Black pepper coarsely ground



  • 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.


  • 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
  • Quickly fry on a griddle or ipinium tray with rapeseed oil, then temper to 90 degrees at 115 degrees, 15% humidity