Beets! Beets! Beets! Other than Brussels sprouts, I can't think of any other vegetable that inspires so much fear and dread from cooks and eaters alike. But guess what? Beets are freaking delicious. They have a delightfully crunchy texture, and a tangy flavor with just a touch of sweetness.
These beet and potato pancakes are a perfect introduction to beets. The beet flavor is muted a bit by the potato, but you still get that tasty tang. They're crunchy and oniony, and delicious paired with a horseradish dipping sauce.
A note about beets, if you've never cooked with them before. They will stain the crap out of everything they touch, including hands, clothing, and counters. It'll wash off your hands after a day or so, but you'll need bleach to remove it from clothing or counters. So be careful when slicing these babies.
Beet and Potato Pancakes
Adapted from the Beet and Potato Pancakes recipe on VegWeb.com.
- 1 large beet
- 1 large russet potato
- 1 onion
- 1 c. whole wheat flour
- salt and pepper, to taste
- Peel the beet and potato. Grate both into a medium-sized mixing bowl.
- Finely chop onion, and add it to beat and potato mixture.
- Stir in the flour.
- Mix in enough water to make everything stick together, and salt and pepper to taste.
- Heat a generous coating of oil over medium-high heat.
- Form the beet/potato mixture into flat, palm-sized patties. Drop them into the hot oil and fry for 3-4 minutes per side, until nice and brown and crispy.
Makes about 18 patties. Serve and eat immediately. I like to serve these with a horseradish dipping sauce, made by just mixing some prepared horseradish into vegan mayonnaise.
Don't skimp on the onion - it caramelizes on the pan and adds the most delicious flavor to these pancakes.
I like to serve them with a horseradish dipping sauce, made by just mixing some prepared horseradish into vegan mayonnaise. Vegan sour cream would be a good choice, too.