Shredded Root Vegetable Pancakes

Clearly December was a good month for food magazines, because I’ve been cooking all kinds of things from them. From Eating Well, I made the roasted fall vegetables in a cheddar crust and quite enjoyed it for dinner one night. Unfortunately, Kurt was less than thrilled with the meal, found it a bit dry, and asked what I’d done with the steak he would have preferred. I would have overruled his opinion and posted the roasted vegetable tart if only I had continued to like it the next day. When I re-heated a piece for lunch, I had to admit, he might be right. It was a little dry and failed to impress. However, the storm of vegetables didn’t stop there. I also made the shredded root vegetable pancakes from Eating Well, and these received high marks all around. I made the pancakes with red and yellow beets, and for those who believe beets are not to their liking, I implore you to try them this way.

It’s pretty much a latke only made with your choice of root vegetables instead of potatoes. The interesting thing about shredding beets is that there is much less liquid than there is when shredding potatoes. They don’t have to be drained or squeezed or anything. The mixture included horseradish which is absolutely perfect with beets. I skipped the bacon, but that would add some savory appeal if you’re so inclined. I didn’t even top these with sour cream; they just received pinches of chopped dill and sea salt. I haven’t checked the records yet, but I believe this was the shortest amount of time in which five medium beets have ever been consumed. The crunchiness and earthy, sweet flavors punched up by the horseradish and dill got a thumbs-up from Kurt, and he didn't even lament the lack of meat.