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Beet Pancakes with Yogurt Dill Sauce

Beet Pancakes with Yogurt Dill Sauce Beet Pancakes with Yogurt Dill Sauce

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!













Trans-fat Free, Good source of fiber


Yogurt dill sauce:
6 ounces greek yogurt
plain and nonfat
2 tablespoons dill weed
freshly chopped
2 tablespoons lemon juice
1 clove garlic
small size, chopped
½ teaspoon salt
or to taste
¼ teaspoon black pepper
freshly ground
Beets and carrots pancakes:
1 pound beets
3 medium, trimmed and scrubbed
6 ounces carrots
2 medium or 1 large
2 teaspoons garlic
minced, about 2 cloves
¼ teaspoon salt
or to taste
1 large eggs
2 large egg whites
beaten with egg


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.



* not incl. in nutrient facts

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 11723% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 611mg 25%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 14g
Vitamin A 79% Vitamin C 16%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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