One of my favourite root vegetables is beetroot, but my husband won’t eat it – childhood trauma, he claims, from an unwelcome introduction to borscht at a relative’s house when he was very young (and a very picky eater!). Even though I can’t seem to sway his vote when it comes to beets, this recipe is easy and a unique way to enjoy this versatile vegetable. The pancakes freeze beautifully if wrapped individually in layers of waxed paper and stored in an airtight container, and you can just reheat them quickly before serving. They’re good lunchbox food as well.
2 medium beets, cooked and peeled
1/4 cup fresh parsley, packed
2 garlic cloves
1/4 cup flour (whole wheat or white)
Salt and pepper to taste
Butter or coconut oil for frying
Place the cooked beets, parsley and garlic into the jar of a blender and process into a thick paste. Add the egg and mix thoroughly. Add flour and salt and pepper and combine until the mixture looks like a fairly thick batter.
Melt butter or coconut oil over medium-low heat in a frying pan. Spoon rounds of beet mixture into the pan. Make the cakes fairly small and don’t allow them to touch – in a 12 inch frying pan, you should get four cakes. Cook on each side for five minutes, or until golden-brown and cooked through. Serve warm with a dollop of sour cream and a bit of chopped fresh parsley.