BEETROOT PANCAKES WITH YOGHURT AND DILL

Preparation Method :

• Peel beetroot using a small, sharp knife or vegetable peeler, then grate coarsely. Combine grated beetroot, eggs, flour, salt, and pepper in a bowl and mix well to make a batter.
• Heat the oil in a non-stick frying pan over medium-high heat and add heaped tablespoons batter, 7.5 cm (3 inches) apart.
• Flatten with a palette knife or fish slice and cook until lightly browned, 3 minutes per side. Remove to a plate lined with paper towels and keep warm in a low (65°C/150°F) oven.
• Repeat to cook remaining batter. Serve at once, topped with yoghurt and fresh dill.