CARROT PANCAKES
When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown., Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.
Nutrition Facts : Calories 443 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 499mg sodium, Carbohydrate 63g carbohydrate (31g sugars, Fiber 3g fiber), Protein 11g protein.
BEET AND CARROT LATKES
These crispy potato latkes get a gorgeous jewel tone from shredded beets and carrots.
Provided by Food Network Kitchen
Time 40m
Yield about 12 latkes
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 degrees F.
- Grate the potatoes and carrots on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large bowl. Mix in the beets and parsley. Add the flour and egg and stir until thoroughly combined.
- Line a baking sheet with paper towels. Working with 1/4 cup of the mixture at a time, form tightly packed pancakes 3 to 4 inches wide and transfer to the prepared baking sheet.
- Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet and put in the oven while cooking the remaining pancakes.
- Serve with sour cream.
PINK BEET PANCAKES
An easy and delicious recipe for healthy Pink Beet Pancakes. These fun pink pancakes are quickly mixed in your blender, are super kid-friendly, full of healthy beets, naturally sweetened and can easily be made gluten free.
Provided by Taesha Butler
Categories Breakfast
Number Of Ingredients 10
Steps:
- Combine oats, baking powder, and salt to a high-speed blender. Blend until oats become a fine powder.
- Pour the oat flour mixture into a bowl and set aside.
- In the now empty blender, combine remaining ingredients ( beets, egg, oil, yogurt, vanilla, syrup, applesauce). Blend until smooth and well combined. Add the oat flour mixture into the blender and blend again. Stop a few times to scrape the sides of the blender to ensure everything is well mixed.
- Heat a pan or other skillet over medium-low heat. Add a little cooking oil to the pan. When the oil is hot, portion out the batter into small pancakes.
- Cook until you see small bubbles forming on the top of the pancake and the edges seem dry, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes. Place cooked pancakes onto a plate and continue with the remaining batter.
- Enjoy warm with topping of choice. Let cool completely before storing leftovers in an air-tight container in fridge for 4-5 days or in freezer.
Nutrition Facts : ServingSize 1 pancake, Calories 69 kcal, Carbohydrate 9 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 46 mg, Fiber 1 g, Sugar 3 g
CUMIN-SCENTED BEET LATKES
Mix and match: Pair these and the [gingered carrot latkes](/recipes/recipe_views/views/231264) with the celery relish and the apple salsa.
Yield Makes about 15
Number Of Ingredients 11
Steps:
- Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs.
- Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet; spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)
- Serve latkes with relish and salsa.
BEET AND CARROT PANCAKES
This Bon Appétit skillet recipe is a very simple and tastes way better than it sounds. A great side dish or meatless entrée. It's very quick because you don't need to cook the beets first. It goes very well with fish such as salmon or tuna. (To keep the first 4 patties warm while cooking the second batch, keep them on a baking sheet in a 300°F oven.)
Provided by blucoat
Categories Onions
Time 26m
Yield 8 patties
Number Of Ingredients 9
Steps:
- Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.
- Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 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. Repeat with remaining beet mixture, making 4 more pancakes.
- Serve pancakes with sour cream.
Nutrition Facts : Calories 94.7, Fat 5.8, SaturatedFat 0.9, Cholesterol 26.4, Sodium 186.2, Carbohydrate 9.2, Fiber 1.3, Sugar 3.8, Protein 2
VEGAN ROASTED BEET SALAD
This beautiful roasted beet salad is full of flavour, texture and nutrition. It's vegan and gluten-free and high in fibre and nutrients making it just as healthy as it is delicious.
Provided by Deryn Macey
Categories Salad
Time 1h
Yield 4
Number Of Ingredients 21
Steps:
- Start with the marinated chickpeas. They need to sit for a minimum of 1 hour but can be left up to overnight or even a few days. To make them, place all the ingredients in a bowl or container, mix well, cover and place in the fridge.
- Preheat the oven to 425 F. Give the beets and carrots a quick wash and scrub (leave skins on) then rub each with a few drops of olive or avocado oil. Wrap each beet in foil and place on a parchment-paper lined baking tray. Place the carrots on the baking tray as well and sprinkle with a little salt and pepper.
- Roast the carrots until they're very tender and starting to bubble and brown, about 30-40 minutes, depending on size. Once roasted, either chop them up or serve whole on top of your salad. I like leaving them whole as they're so tender you can easily chop with a fork while eating your salad.
- Roast the beets for 40-60 minutes, depending on size, until you can easily pierce them with a fork. Once tender, remove from the oven, open the foil and let them cool until you can handle them, about 15-20 minutes. Once they've cooled down, you can peel the skin off, cut off the ends and chop them for the salad.
- While the carrots and beets are roasting, make the balsamic vinaigrette by whisking or shaking the ingredients together until combined. Be sure to mix it again before adding to your salad as the oil may separate.
- Remove the kale leaves from the thick stems and chop it into small pieces. Add to a large mixing bowl. Add a squeeze of lemon juice and a few drops of olive or avocado oil, or add a small amount of the balsamic dressing. Massage the kale with your hands hands for 1-2 minutes. Massaging the kale is optional but helps to soften it and improve the taste. I prefer it to be massaged before using in the salad. Divide the kale between 4 bowls, plates or food storage containers.
- Divide the chopped beets, carrots, corn, marinated chickpeas and pepitas between the 4 portions.
- Top each salad with equal amounts of the balsamic vinaigrette.
- Serve immediately.
Nutrition Facts : ServingSize 1, Calories 350 calories, Fat 15 g, Carbohydrate 43 g, Fiber 12 g, Protein 15 g
BEET AND RED ONION POTATO LATKES WITH CARROT PUREE AND HORSERADISH AND CARAWAY CREME FRAICHE
Provided by Eric Greenspan
Time P1DT1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a medium saucepan, over medium heat. Add the carrots and saute for 2 minutes. Stir in the carrot juice and simmer until the liquid has reduced by 5/6. Put the carrot mixture in a blender and puree until smooth. Transfer to a serving bowl and serve at room temperature.
- Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours in the refrigerator. Serve cool.
- Using the grating attachment in a food processor, grate the potatoes, onions, carrot and beet separately. Coat a small saute pan with a little oil and put it over low heat. Add half of the grated onions and saute them slowly until caramelized, soft and sweet. Using a colander, squeeze all the excess liquid out of the remaining vegetables and then combine all of the ingredients in a mixing bowl.
- Add the 2 cups of oil to a medium skillet and heat it to 370 degrees F. Put 2 ounces of the latke mixture into the oil and cook until brown on 1 side, approximately 2 minutes. Using a slotted spoon or spatula, flip the latke and continue to cook until brown on the other side. Remove from oil to a paper towel covered tray and immediately season with salt, to taste. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately with the carrot puree and the horseradish and caraway creme fraiche.
SUMMER VEGETABLE CREPES
Crêpes aren't just for dessert--they make a quick and savory weeknight dinner. Here they're filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don't skip the step of placing a piece of parchment or wax paper under each crêpe as you fill it--without it, the crêpes are tricky to roll. Serve with: A tossed salad.
Provided by EatingWell Test Kitchen
Categories Healthy Crepe Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
- To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 24.6 g, Cholesterol 46.2 mg, Fat 17 g, Fiber 2.5 g, Protein 15.3 g, SaturatedFat 8 g, Sodium 687 mg, Sugar 9.2 g
A FESTIVE HANUKKAH RECIPE: POTATO PANCAKES WITH BEETS
Potato pancakes get a very pretty upgrade this Hanukkah with shredded beets and russet potatoes.
Provided by Ally Jane Grossan
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Cut the stem and bottom off the beets and peel. Chop roughly into chunks and add to the bowl of a food processor. Pulse until coarsely shredded and add to a large bowl. Peel the potatoes and grate on the largest holes of a box grater. You'll be able to grate about ¾ of the potato before you can no longer hold it. Add the remaining bits to the food processor. Peel and roughly chop the onion and add it to the potato ends, pulse until finely shredded and add to the bowl with the beets. Add the eggs, flour, salt and pepper to the bowl and gently mix with a spoon. In a large non-stick frying pan, heat the oil over medium high heat for at least two minutes. There should be about ¼ of an inch of oil in the pan. Using your hands, form about 3 tablespoons of the beet and potato mixture into a flat patty. Using a spatula, add it to the hot oil and press down. Repeat until there are 4 potato pancakes in the pan. Cook for four minutes or until browned, then flip and cook for another 4 minutes. Remove to a paper towel-lined plate to drain off excess oil. Repeat until all the pancakes are cooked, adding more oil as needed. Serve hot with sour cream and applesauce.
Nutrition Facts :
CARROT-AND-BEET LATKES
The beets turn these traditional latkes into a modern and festive shade of red, while carrots add a note of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- In a medium bowl, combine onion, lemon juice, and eggs. Add flour, salt, and pepper, and stir until incorporated. Add carrots, beets, and potato, and toss until combined and evenly coated.
- Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
- Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.
CARROT AND BEET PANCAKES
Steps:
- Preheat oven to 300°F.
- Peel and grate beets (should be about 1 1/3 cup). Put in a mixing bowl.
- Peel and grate carrots (1 cup). Add to beets. Mix in egg, cumin, coriander, salt and pepper.
- Add flour; stir to blend well.
- Generously brush a baking sheet with olive oil and bake for 20 minutes or until edges begin to brown.
BEET AND CARROT PANCAKES
An interesting side dish or meatless entrée.
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.
- Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 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, making 4 more pancakes.
- Serve pancakes with sour cream.
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