New Ways to Eat Your Beets

I have recently been asked for some new ways to serve beets beyond the usual steam and eat. Well first off, never underestimate the power of roasting any vegetable on high heat with olive oil salt and pepper but beets love acid, nuts, and cheese. Check out my flavor combination pages for more ideas for your veggies but here are some of my favorite combos for beets:

• Beets+chives+orange+vinegar (Dress warm beets with orange juice, vinegar, chives salt and pepper)
• Beets+citrus+goat cheese+walnuts (Use in a salad with a citrus dressing, citrus segments, roasted walnuts and cheese)
• Beets+endive+pecans+pomegrante seeds (Use the endive as a serving vessel with beets, pecans, and pomegrante inside drizzled with balsamic vinaigrette)
• Beets+olive oil+balsamic vinegar (Roast these with some rosemary or thyme)
• Beets+pistachios+yogurt+honey (Caramelize beets in honey and serve with a dollop of vanilla scented yogurt and pistachios)
• Beets+mint+yogurt (Make a smoothie with beet juice or pureed beets, yogurt, ice, stevia or honey and mint)
• Beets+chocolate+orange (Coat quartered roasted beets and sliced oranges in melted dark chocolate and sprinkle with coarse sea salt)

Here is my new favorite recipe that I made using these flavor combinations:

Beet and Carrot Pancakes with Orange Parsley

Aioli

Gluten Free – Grain Free – Vegetarian – Sugar Free – Paleo – Soy Free – Corn Free

Yields 10 Pancakes

Adapted from Epicurious

Pancakes

• 1 1/2 cups (packed) coarsely shredded peeled beets (from 2 medium)
• 1 cup coarsely shredded peeled carrots (from 2 medium)
• 1 cup thinly sliced onion (about 1 small onion)
• 2 large egg lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup coconut flour 

For Pan Frying

• 3 tablespoons coconut oil or grass fed ghee

Orange Aioli

• 1/2 cup homemade mayonnaise or high quality store-bought
• 1 tsp Dijon mustard 
• 1 1/2 Tbl orange juice
• 1 Tbl finely minced parsley
• zest of 1 orange
• pinch of salt and pepper

Instructions:

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

Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/4 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 make sure to wipe out the pan and start with fresh oil before each new batch. Keep warm in oven until ready to serve.

Aioli:

In a medium bowl add all of the ingredients and whisk to combine. Taste for seasoning and top each pancake with a spoonful. This can be made up to a week in advance and stored in an airtight container in the fridge.