Beetroot Salad and Savory Potato Pancakes Recipe

Beetroot main course salad recipe
Yield: 4 - 6    Preparation Time:     Cooking Time:
Beetroot is a great salad ingredient and works especially well in this vegetarian main course recipe.


For the potato pancakes;
350g warm mashed potato
50g gram flour
50g rice flour
1 heaped tablespoon crème fraîche
2 eggs
2 egg yolks
1 tablespoon each butter and olive oil
100ml milk
Pinch of bicarbonate of soda
Pinch of cayenne
Salt and pepper

For the salad;
300g beetroot
1 clove garlic, peeled and crushed
5 tablespoons orange juice
2 tablespoons olive oil
1 teaspoon sugar
3 oranges, peeled and segmented
2 tablespoons crème fraîche mixed with 1 tablespoon grated horseradish
1 tablespoon chopped chives
2 teaspoon caraway seeds
Salt and pepper

Recipe Instructions

Make the batter.
Mix together the mash and the flours then beat in the eggs and the egg yolks.  Whisk in the milk and the crème fraiche then add the bicarb and cayenne pepper and season with salt and pepper.

Cook the pancakes.
Heat the butter and oil in a non-stick frying pan and drop in about 3 tablespoons of the batter.  Cook the pancake for 2 – 3 minutes on each side until they turn golden.  Remove them and set them aside in a warming drawer to keep them warm.  Continue with the remaining batter until it has all been used.  You should get about 16 pancakes.

Prepare the beetroot.
Peel the beetroot and cut it into wedges.  Mix the wedges with a tablespoon of oil and season them well.  Place them in a preheated oven at 200C and roast them for 45 minutes to 1 hour until they are tender.

Make the salad.
In the remaining oil, sauté the caraway seeds for 1 minutes then add the garlic, orange juice and sugar and bring the mixture to the boil.  Boil the mixture until the liquid has been reduced by half and is syrupy.  Add the beetroot and stir well to coat, season and add the orange segments.

Place the beetroot while still warm in the middle of a serving dish and arrange the pancakes around the salad.  Top the dish with the horseradish cream and chives.


Main course