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Beet and Zucchini Pancakes With Ruccola Tarragon Salad
[Vegan, Gluten-Free]

IH By: Ida Hemmingsson-Holl

Author Bio

Creative plant-based dishes for adventurous foodies. Ida Hemmingsson-Holl is the creator of the new food... Read More

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Red Beet and Zucchini Pancakes With Ruccola Tarragon Salad [Vegan, Gluten-Free]

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Beet and Zucchini Pancakes With Ruccola Tarragon Salad [Vegan, Gluten-Free]

Dairy Free

Vegan

These colorful pancakes are always a success. They can go with various sauces, but this weekend, when I served them as a starter for friends, I merged avocado and tahini together for a really tasty combination! This dish is filled with distinct flavors, which I like, but if it's too... Read More

Ingredients You Need for Beet and Zucchini Pancakes With Ruccola Tarragon Salad [Vegan, Gluten-Free]

THE PANCAKES:

2 medium-sized red beets
1 medium-sized zucchini
1 large clove garlic
1 small red onion
1 tbsp. olive oil
1 tbsp. cumin powder
½ tbsp. cumin seeds
½ tsp salt
⅓ cup soy flour or more to get to the right consistency
A little water (if needed, to get to the right consistency)

THE SALAD:

2 cups ruccola (arugula) salad, washed and finely chopped
5 stems fresh tarragon, finely chopped
1 tsp olive oil
A little salt and fresh black pepper (optional)

THE DRESSING:

1 small clove garlic, chopped
1 large, ripe avocado
½ cup soy milk
1 tsp agave
Juice from 1/2 lemon or lime
1/2 tbsp. tahini
Salt to taste

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How to Prepare Beet and Zucchini Pancakes With Ruccola Tarragon Salad [Vegan, Gluten-Free]

Turn the oven to 350 degrees.
Finely shred the red beet and the zucchini and finely chop the garlic and the red onion. Place it all in a pan together with the olive oil, the cumin powder and the cumin seeds and fry for a few minutes, until some of the liquid is gone (the shredded red beets can be very moist).
Remove the pan, add the soy flour and mash with a fork to thoroughly blend it in.
Place a baking paper in a baking tray and press out thin CD sized pancakes out of the red beet/zucchini mix. Place in the oven and bake for approximately 30 minutes. The pancakes should be firm throughout and crisp and a little brown on top. I recommend to flip them over after approximately 20 minutes, to get the crispiness on both sides.
In the meantime prepare the salad. Place the chopped tarragon and ruccola in a bowl, drizzle over the olive oil and add a little fresh pepper and salt if desired. Toss and set aside.
Now prepare the sauce: Add all ingredients in bowl and blend together using a hand mixer. Add salt to taste and perhaps a little more soy milk to get to your desired consistency.
When the pancakes are ready, garnish with the greens and serve with the sauce on the side.

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