Yield: 4 small-medium beet cakes (4 appetizer servings)

Ravishingly beautiful in color and tantalizing in taste, these beet cakes were created to us pureed beets and beet juice leftover after making my Vegan Whoopie Pies.

Plus, friends had invited us to a steak (ick) restaurant last night where I ate an heirloom tomato and arugula salad and a dab of sauteed spinach, portabellas and onions.   Needless to say, I was hungry when I woke up and starving my a decent brunch hour,  so I got this idea and went with it.  Oooh, I’m so glad I did, and I hope you are.

Beet Cakes:

1-15 ounce can beets, drained,  juice reserved (if you want to use fresh beets, trim about 2-3 of them, place them in a 1-quart saucepan covered with water, cover, bring to a simmer over medium-high, and cook until fork-tender, about 20-30 minutes; drain, reserving liquid, and peel)

1/4 cup self-rising flour

1/4 cup white whole wheat flour (or unbleached all-purpose; feel free to try whole wheat; the results will be slightly more toothsome)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon curry powder

1/2 teaspoon dried dill weed

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sweet paprika

1/4 teaspoon turmeric

sea salt and freshly ground pepper to taste

1/4 cup + 2 tablespoons beet juice at room temperature

2 green onions, thinly sliced (both white and green parts)

Vegan butter and olive oil for frying (I like Earth Balance butter)

Garnishes: vegan sour cream and chopped pistachios

In the bowl of a food processor fitted with a metal blade, puree beets until smooth, scraping down sides of bowl as necessary.  Remove 1/4 cup puree; store leftovers in an airtight container in the refrigerator.

Preheat the oven to warm. Make pancakes:  in a medium mixing bowl, combine all dry ingredients, including spices.  Make a well in the center of the dry ingredients and pour in beet juice. Whisk together until well combined.  Stir in the slice green onion.  In a large cast iron skillet or griddle over medium-high heat, melt 1 tablespoon of the vegan butter, olive oil or a combination. Using 1/4 of the batter (about 3-4 tablespoons), make beet cakes, four at a time. Cook two-three minutes on the first side until you get a nice rise, a few bubbles appear, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Add butter and/or oil to keep the skillet greased as needed. If beet cakes are cooking too quickly, lower the heat to medium, especially for the second side. When cooked through, remove cakes to plates or a platter, keep warm, and make Beet-Pomegranate Reduction (below).  Serve each beet cake topped with a spoonful of the sauce, a dab of vegan sour cream and a sprinkle of chopped pistachios.  Sprigs of cilantro would also be nice.

Beet-Pomegranate Reduction

Remaining beet juice (about 1/3-1/2 cup)

pinch garlic powder

pinch onion powder

1 tablespoon pomegranate molasses (available at Mediterranean/Middle Eastern markets; you may use light molasses, maple syrup, balsamic reduction, etc., which would still be tasty, but would definitely have a different flavor)

Place beet juice, and both garlic and onion powder in a 1-quart saucepan.  Boil vigorously for several minutes or until reduced by half.  Stir in pomegranate molasses and heat through.  Serve immediately drizzled over beet cakes.

You’ll find other delicious pancakes elsewhere on this blog and in The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.