by Caitlin Saniga
- 4 medium beets, peeled
- 4 medium carrots, peeled
- 1 medium yellow onion, thinly sliced
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup flour
- olive oil
Preheat the oven to 250 degrees. Place a baking sheet in the oven.
Coarsely grate the beets and carrots by running them through the grate disc of a food processor. Combine the beets, carrots and onion in a large bowl. Mix in the egg, salt and pepper. Add the flour. Stir to combine until everything is moistened.
Coat the bottom of a medium pan with olive oil, and heat over medium heat. Use a tablespoon to scoop 3 or 4 rounded clumps into the hot pan. Use the spoon to flatten the clumps into pancakes — about 3 inches wide.Cook until brown and cooked through, 3 or 4 minutes per side. Transfer the pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining beet mixture until all of the pancakes are made.
Recipe adapted from: Epicurious