Red beets and golden carrots look especially festive in these zesty horseradish-and-bacon-flecked cakes. Avoid parsnips, which need to be cored, in this recipe, as trying to shred the smaller cored pieces might result in nicked knuckles. Try the pancakes with seared steaks or make them bite-size for a beautiful appetizer.

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2008

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Ingredients

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Directions

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  • Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

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  • Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).

  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of a spatula to flatten into a 2- to 3-inch pancake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired.

Tips

Tip: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

106 calories; protein 2.9g 6% DV; carbohydrates 11.7g 4% DV; exchange other carbs 1; dietary fiber 2.9g 12% DV; sugars 5.1g; fat 5.8g 9% DV; saturated fat 0.6g 3% DV; cholesterol 31mg 10% DV; vitamin a iu 3162.1IU 63% DV; vitamin c 9.1mg 15% DV; folate 65.8mcg 17% DV; calcium 30.5mg 3% DV; iron 0.9mg 5% DV; magnesium 24.4mg 9% DV; potassium 293.8mg 8% DV; sodium 182.4mg 7% DV; thiamin 0.1mg 7% DV.

Reviews (5)

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5 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
These are the most excellent pancakes ever! I love a "pretty food"!They're good hot cold room temp at home or on-the-go. Try substituting dulse (sea vegetable) for a smoky salty flavor in place of bacon and/or a tiny bit of wasabi for the regular horseradish - yum! Read More
Rating: 4 stars
10/30/2011
I tried a 1/2 beet 1/2 carrot mixture and the beets just made it too wet. Stay with the drier root vegetables and and beet slivers for color. Read More
Rating: 4 stars
10/30/2011
These are so yummy! I added another egg for extra binding and it worked wonderfully! Read More
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Rating: 4 stars
10/30/2011
Yes I reccomend staying with drier vegetables. I used carrot beet rutabaga and turnip and they didn't turn out that well I should have added more flour. They fell apart and for some reason burnt in the oven and they were only in there for 10 minutes. It justed didn't work for me. Read More
Rating: 4 stars
10/30/2011
This is a favorite in our household and guests are always ooooooo and ahhhhh. They are easy to prepare ahead of time (and then cook just before eating) they are gorgeous to look at (picky your favorite colors of root veggies) and they taste truly delicious. I've played around with the horseradish and sometimes add more if I know my "audience" likes spicey food. I also add an extra egg to help them hang together. Read More