Go Back
+ servings
An open sandwich with beet and celery root cakes and creamy sauce on a plate

Beet and Celery Root Cake Smørrebrød with Herbed Skyr Sauce

A hearty open face sandwich with crispy beet and celery root cakes and a luxurious dollop of Herbed Skyr Sauce.
Print Pin
Course: lunch, smørrebrød
Cuisine: Nordic, Scandinavian
Keyword: beet fritters, celery fritters, herb yogurt, smørrebrød
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12 cakes or 6 open sandwiches
Calories: 106kcal
Author: Kristi


For the Smørrebrød:

For the Beet and Celery Root Cakes:

  • 8 ounces beets about 1 large, trimmed, scrubbed and peeled
  • 8 ounces celery root about half of one large celery root, scrubbed and peeled
  • ½ onion
  • 2 large eggs
  • ¼ cup flour
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon coarse salt
  • Freshly ground pepper to taste
  • Sea salt flakes such as Maldon, for sprinkling
  • 6 tablespoons olive oil divided


  • Make the Beet and Celery Root Cakes:  Using the large holes on a box grater or the grater function of your food processor, grate beets, celery root and onion.
  • Crack eggs into a large bowl and beat lightly.  Add grated vegetables, flour, cumin, coriander, salt and a few grinds of pepper.  Stir to combine.
  • Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering.  Add ¼ cup of mixture to the pan at a time, pressing down slightly with the back of the measuring cup to flatten into ½-¾ inch thick cakes. You should be able to fit 6 cakes in the skillet at a time.  Cook until golden brown, crisp and cooked through, about 8 minutes total, flipping cakes occasionally. Lower the heat as necessary if the cakes are browning too quickly.
  • Transfer to a paper towel lined plate.  Sprinkle with sea salt flakes.
  • Wipe out skillet and add the remaining 3 tablespoons of olive oil.  Repeat the process with the remaining mixture.
  • Assemble the Smørrebrød:  Transfer bread slices to a work surface.  Spread with butter.
  • Place a small handful of arugula on each slice of bread.
  • Top arugula with 2 cakes per sandwich.
  • Artfully dollop a spoonful of Herbed Skyr Sauce on top.
  • Garnish with dill or chives, if desired.  Serve.


Calories: 106kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 245mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 101IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg