The Recipes

Beet Pancakes with Yogurt Sauce

I think I have told you about my love of beets.  In fact, I love them so much that my coworker wrote a limerick about beets.  Must've been a slow work day.  Anyway, I made these for dinner and ate them with a small salad for a light meal, but I think they would be an awesome base for just about anything.  You could do a braised meat on top of them, or make them really tiny and use them as the base of an appetizer.

Beet Pancakes with Yogurt Sauce


- 2 beets, peeled and trimmed
- 2 carrots, peeled
- 2 large garlic cloves, minced
- 1 egg
- 1/4 c. Greek yogurt
- 3 T. of fresh dill, chopped
- 1 lime, juiced
- salt
- pepper

Mix together the yogurt, dill, lime juice, and half of the garlic.  Season with salt and pepper and set aside.

Grate the carrots and beets on a box grater.  Stir in the other half of the garlic and season with salt and pepper.  Mix in the egg and form a few large pancakes.

Heat a non-stick skillet and add either 1 T. of olive oil or spray with cooking spray.  Once the pan is hot enough that a drop of water sizzles on its surface, add the pancakes.  Cook for 4-5 minutes on each side.  Plate the pancakes and top with a dollop of the yogurt.