Total Time
Prep 5 mins
Cook 15 mins

Another delicious recipe from my CSA (adapted from a Mark Bittman recipe)! I imagine you could experiment with other root vegetables quite easily. These were so good, I hope to get more beets this week!


  1. Trim beets and peel.
  2. Grate beets in food processor (or by hand).
  3. Toss grated beets with salt. Then add half the flour and toss well. Then add the rest of the flour and toss again.
  4. Place half of butter in skillet, melt until slightly brown. Add beet mixture and shape in flat circle.
  5. Turn heat to medium high and cook, shaking pan occasionally, until bottom is crisp (6-8 minutes).
  6. Slide onto plate, top with another plate, invert, add butter to pan and slide pancake back into pan until second side is browned (4-6 min).
  7. Cut into wedges and serve immediately.