This is an excellent way to prepare beets. Reminiscent of potato pancakes, shredded beets and carrots are mixed with eggs and then cooked in a skillet until crispy on the outside. The earthy sweetness of the beets go perfectly with the creamy yogurt dill sauce, simply delicious!
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
For the Yogurt Dill Sauce:
Whisk together yogurt, dill, lemon juice, garlic, salt, and pepper in small bowl.
Refrigerate until ready to use, up to 2 days.
For the Beets and Carrot Pancakes:
Preheat oven to 250F.
Coat baking sheet with cooking spray, and set aside.
Shred beets and carrots in food processor fitted with grating blade, or with box grater.
Place beet carrot mixture in larger bowl, and toss with garlic and salt.
Add egg and egg whites, and mix well.
Lightly spray large nonstick skillet with cooking spray, or use 1 teaspoon oil and spread it evenly.
Heat pan over medium high heat.
Drop ¼ cup beet carrot mixture into skillet, and flatten slightly to form 3-inch diameter pancakes.
Repeat, forming 3 other pancakes in pan.
Coo 4 minutes, or until undersides are golden brown.
Flip pancakes, and cook 3 minutes more.
Oil pan again with cooking spray or oil.
Repeat same steps above with remaining batter.
Keep cooked pancakes warm in oven.
Drizzle with yogurt dill sauce.
Serve.
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