Prep 15 mins
Cook 15 mins
If you don't like beets, this may be what changes your mind. The tang of the vinaigrette really sets off the sometimes-overwhelming sweetness of the beets, and the potatoes give a nice base.
- 1⁄4 cup apple cider vinegar
- 4 garlic cloves, chopped
- 2 -3 tablespoons chopped fresh dill
- 1 teaspoon stone ground mustard or 1 teaspoon Dijon mustard
- 1 pinch salt
- 1 pinch pepper
- 1⁄4 cup sunflower oil (olive oil won't work well here) or 1⁄4 cup canola oil (olive oil won't work well here)
- 1 cup peeled and grated potato
- 3⁄4 cup peeled and grated beet
- 1⁄4 cup peeled and grated carrot
- 1 medium onion, in 1/4-inch slices
- 1 tablespoon rice flour (or all-purpose flour)
- 1 egg (optional)
- 2 tablespoons sunflower oil or 2 tablespoons canola oil
- sour cream (optional) or vegan sour cream, to garnish (optional)
- Make dressing: in a bowl, whisk together vinegar, garlic, dill, mustard, and salt and pepper until well combined. Whisking constantly, add 1/4 cup oil in a thin, slow stream. If the dressing still looks separated after all the oil has been added, a little more mustard whisked in should do the trick. Set dressing aside.
- Make cakes: in a bowl stir together potato, beet, carrot, and onion. Add flour and egg and mix well.
- Heat 2 tablespoons oil in a skillet over medium-high heat. When a drop of water sizzles in the oil, you're ready: take about 1/4 cup of the beet mixture and flatten it out in the oil. Put as many cakes in as you can without crowding the pan. Once you've got them all in, cover and let cook 3-4 minutes. Uncover, flip, re-cover, and cook the other sides 2-3 minutes. Fry remaining mixture in batches.
- Serve with a liberal amount of vinaigrette and a dollop of sour cream, if desired.
I will definitely make this again! Tastes like your favorite potato chips :) Next time I may not use the egg, and my soak the potato first (as one would do in hashbrowns). Thanks !