A Recipe for Love

Just in time for Valentine's Day!  Nothing says I love you more than pink pancakes made of beets and carrots, right?  Especially if they are heart-shaped! (Correct me if I'm wrong...)

Beet and Carrot Pancakes
These are quick to make if you have a food processor with a shredder disk. They’re also such a vivid hot pink, you could serve them as a Valentine’s Day dish.
Makes: 8 pancakes
■ 1 1/3 cups (325 mL) (packed) coarsely shredded beets (from 2 medium)
■ 1 cup (250 mL) coarsely shredded peeled carrots (from 2 medium)
■ 1 cup (250 mL) thinly sliced onion
■ 1 large egg
■ 1/2 tsp (2 mL) salt
■ 1/4 tsp (1 mL) pepper
■ 2 tsp (10 mL) minced fresh rosemary or 1 tsp (5 mL) toasted fennel seeds, freshly ground (optional seasonings)
■ 1/4 cup (50 mL) all-purpose flour
■ 3 tbsp (50 mL) olive oil
■ Low-fat sour cream or Greek yogurt
1. Preheat oven to 300 F (150 C). Place baking sheet in oven.
2. Combine shredded beets, carrots and onion in a large bowl. Mix in egg, salt and pepper and rosemary or fennel, if using. Add flour and stir gently to blend.
3. Heat 1 1/2 tbsp (20 mL) olive 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 (8-cm) round. Cook until brown and cooked through, about 4 minutes per side.
4. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.
5. Serve pancakes with sour cream or yogurt.

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lrobin@ottawacitizen.com

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