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Bon Appétit

Beet and Carrot Pancakes

4.7

(59)

An interesting side dish or meatless entrée.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 1/3 cups (packed) coarsely shredded peeled beets (from 2 medium)
1 cup coarsely shredded peeled carrots (from 2 medium)
1 cup thinly sliced onion
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
3 tablespoons olive oil
Low-fat sour cream

Preparation

  1. Step 1

    Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.

    Step 2

    Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.

    Step 3

    Serve pancakes with sour cream.

TagsPancakeBeetRoot VegetableVegetableCarrotMainSideDinnerNut FreeVegetarianQuickEasyHanukkahBon Appétit

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