Monday, July 19, 2010

Beet & Carrot Pancakes with Creamy Yogurt-Dill Sauce

For someone who is so interested in health, nutrition, and eating well it's hard for me to admit but I really don't like beets. That is unless they are splintered up and made into crispy pancakes topped with creamy sauce...then I love beets! So hopefully all of you die hard beet fans out there (sister Anna included) first forgive me for my distaste and then promptly make these pancakes and tell me how good they are.

Beet & Carrot Pancakes with Creamy Yogurt-Dill Sauce
from May/June 2010 Vegetarian Times

Yogurt-Dill Sauce:
6 oz. plain Greek yogurt
2 T chopped fresh dill
2 T lemon juice
1 garlic clove, minced
1/2 t salt
1/4 t freshly ground black pepper

3 medium beets (1 lb.), trimmed
2 medium carrots (6 oz)
2 garlic cloves, minced
1/2 t salt
1 large egg plus 2 egg whites, beaten

1. To make yogurt-dill sauce: Whisk together yogurt, dill, lemon juice, garlic, salt, and pepper in small bowl. Refrigerate until ready to use, up to 3 days.

2. To make pancakes: Preheat oven to 250 F. Coat baking sheet with cooking spray, set aside. Shred beets and carrots in food processor fitted with gratting blade, or grate with box grater. Place beet-carrot mixture in large bowl, and toss with garlic and salt. Add egg and egg whites, and mix well. The batter will look loose at first but after a few minutes the pancakes will be sturdy enough to flip.

3. Lightly spray large nonstick (KEY!!) skillet with cooking spray, and heat over medium-high heat. Drop 1/4 cup beet mixture into skillet, and flatten slightly to form 3-inch diameter pancake. Repeat, forming 3 other pancakes in pan. Cook 4 minutes, or until undersides are golden brown. Flip pancakes, and cook 3 minutes more. Respray pan, and repeat process with remaining batter, keeping prepared pancakes warm in oven.

Drizzle with yogurt-dill sauce and serve immediately!


  1. These are pretty actually. I like beets and I juice with them all of the time. Beets grill up really nicely you may want to try them that way. I boil them first until they are almost done, then slice, olive oil them down, throw some salt on them then toss them on the grill.

  2. Can you believe I went for the first 45 years of my life thinking I didn't like beets? I know! Crazy! This recipe look awesome, and it's on my menu for this coming week! (Wow. That was a lot of exclamation points.) :)

  3. I love beets! I'm a huge fan of potato pancakes--these look like they'd have a similar texture, but I can imagine the sweetness of the carrots and beets is a great contrast to the yogurt..mmmm.


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