Yesterday I made a big pot of borscht. I don’t like borscht (I hate beets) but Stas (of course) LOVES it, so he was a very happy man.
Whenever I make borscht, I end up with leftover beets and carrots. They usually just sit in my fridge for awhile, and eventually go bad. In addition to beets, I hate carrots… so I’m never motivated to actually use them – and I don’t know many recipes that call for them (besides borscht).
I recently subscribed to Eating Well Magazine, through my Delta frequent flier miles. I’m not sure if I actually like the magazine yet, but I did get one good recipe out of this issue. And now I know exactly what to do with leftover beets or carrots!
Shredded Beet and Carrot Pancakes
from Eating Well, November/December 2008
1 large egg, beaten
1/4 cup flour
3 tablespoons chopped scallions
1 tablespoon fresh dill (plus more for garnish)
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups peeled and shredded beets and/or carrots
oil, for frying (I used sunflower oil)
sour cream, for garnish
1. Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
2. Combine egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables.
3. Heat oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch: place about 1/4 cup beet/carrot mixture into pan and flatten with a spatula (flatten so that they are 2 or 3 inch pancakes). Cook until crispy and golden, 2-3 minutes per side. Transfer them to the prepared baking sheet. Finish the remaining pancakes. When finish pan-frying, transfer them to the preheated oven and bake for 15 minutes. Garnish with sour cream and dill.
Serves 6 (2 pancakes per person)