As the season turns from one of brights yellows, reds and oranges the colors fade towards shades of grays, browns, and purples. Even my yellow mums turned purple as the cold nights arrived. The autumn here was a beautiful one, with quite little rain making for vibrant colors. Sometimes the fall rains arrive very early and it seems like the dark season before the arrival of snow is a long time and even a bit dreary. When the rains arrive early even the trees seem to match the mood and turn into earthy brownish tones. In some ways the darkness can be a relief. No need to be effiecient for sixteen hours a day since even the finger prints on the glass seem to hide. Just let the darkness envelope the house and light the candles and lanterns outside.
But this fall we have been lucky with an abundance of sunny days. It is not until just recently that the rains have arrived and it won’t be long until the first real snow fall. The photo below is of the field behind our house full of the purplish red clover. This was taken in October, but since then the field is still green but the flowers have become dots of brown and black.
Even my favorite local coffee shop, Kahvila Ilo, has a fall-inspired salad on their menu. Marinated beetroot salad with fresh wild mushrooms from the forest.
The red beets and the roasted carrots that I had made earlier were a source of inspiration and so for dinner one night we had my take on the traditional Lindströminpihvi, which is basically a ground beef patty that has grated beetroot in it giving it a purplish hue. There are a couple of different stories of the origin of the patty but in both versions it comes from Sweden.
My version of the Lindström patty
1 onion, chopped finely
2 cloves of garlic, finely minced
1 red beet, finely grated
400 g/14 oz ground beef
1 dl/ 1/2 c bread crumbs ( I used fine rye crumbs that are available here but regular work just as well)
1/2 dl/ 1/2 c Greek yoghurt
Combine all of the above ingredients and form into small patties. Evenly space the patties on a baking sheet lined with parchment paper and bake in the oven for about 15 minutes at 200 C/390 F.
Slice beetroots very finely and place on a baking sheet lined with parchment paper. Drizzle with honey and olive oil and sprinkle with fine sea salt and freshly ground black pepper. Bake in the oven for about 15 minutes at 200 C/390 F. Our family went through two pans. The bag of beetroot that I had bought at the grocery happened to have very small beetroot. Usually they are larger in size. Serve the Lindström patties with the roasted beetroot and goat cheese.