Boistfort Valley Farm
Community Supported Recipe Box

Beet and Carrot Pancakes


  • 2 & 2/3 cups (packed) coarsely shredded peeled beets
  • 2 cups coarsely shredded peeled carrots
  • 1 & 1/2 cups thinly sliced onion
  • 2 large eggs
  • scant teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup all purpose flour
  • 1/3 cup olive oil


dish: side
season: summer

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

Heat 1 1/2 tablespoons 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.

Serve pancakes topped with Dilled Sour Cream. Mix together:

  • 3/4 cup sour cream
  • 3 tablespoons chopped fresh dill
  • Salt and pepper to taste
Adapted from Bon Appétit, March 1998