Another Beet Pancake

Following the general success of Mark Bittman’s beet pancake recipe, I decided to make this round a little heartier with some potato and parsley.  You need to cover it during cooking to make sure the potato is cooked, but not so long that it steams.

Beet and Potato Pancakes
Original Recipe (technique adapted from Mark Bittman’s Beet Pancake recipe)
These reheat well within a week, crisped in the oven or on the grill.

1 lb beets, peeled and cut into 2 inch chunks
0.5 lb potatoes, peeled and cut into 2 inch chunks
1/4 cup parsley
1/2 tsp salt
1/2 tsp pepper
1/2 cup flour, divided

1/2 T unsalted butter + 1/2 tsp olive oil

Pinch salt

Process beets, potatoes, parsley, 1/2 tsp salt, and pepper in a food processor until pieces are very small (close to pureed).  Remove to a bowl and toss with 1/4 cup flour with a fork.  Toss with additional 1/4 cup flour until no white traces remain.

Heat a large skillet with butter and olive oil over medium high heat.  Using a heat safe spatula, scoop 1/4-1/2 cup of the beet mixture into the skillet and pat into a round patty 1/2 inch high, like a small burger.  Repeat with rest of beet mixture, slightly spacing each patty.  Cook for 6-8 minutes or until golden brown; flip each patty over.  Cover with a lid and cook for 5 minutes.  Remove lid and cook for another 2-3 minutes or until golden brown. Sprinkle a small pinch of salt on each and serve hot.

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