beets revisited

The last time I blogged about beets, my dad e-mailed me a recipe for beet and carrot pancakes. Sounds interesting, no? I finally tried making them today and they were very flavorful—reminded me of hash browns, but healthier. Plus, they're quick and easy to make (though grating the beets was a bit messy).

I could see how someone would think that they don't look very appetizing based on this picture, but trust me, they're delicious.

The recipe suggests topping the pancakes with sour cream, but we didn't have any, so we just ate them with crema mexicana (they were just as good on their own, too). TJ also added salsa verde on top of his because he puts salsa on everything.

Thanks to dad for passing along the recipe!

Beet and Carrot Pancakes

• 1 1/3-cups packed, coarsely shredded peeled beets (about 2 medium)
• 1 cup coarsely shredded peeled carrots (about 2 medium)
• 1 cup thinly sliced onion
• 1 large egg
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup flour
• 3 tbsp. olive oil
• Sour cream

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

Heat 1 1/2 tbsp. 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.

Serve pancakes with sour cream.