I find beets so interesting. At the grocery store, the dark red color of beets never seem to catch my eye among the bright, green vegetables and colorful fruits. But, once cooked and shredded, this vegetable transform into a distinctive, vibrant ruby-red! The red reminds me of the holidays, which makes the timing perfect as Christmas is right around the corner!
I usually purchase pre-cooked beets as the difference in price between raw and pre-cooked is miniscule. But today calls for raw beets as I will be making this dish for a Christmas potluck dinner I will attending! I’m hoping these red, luscious beet chickpea cakes will brighten our moods as we have seen more than enough gloomy, dark days in the city.
This dish is perfect for any dinner party or picnic (when the weather permits). It’s baked using no oil and uses chickpea flour, making this dish gluten-free. The addition of dill makes this dish taste fresh and clean, which will only make indulging on holiday goodies more enjoyable!
Liberally dip these beautiful cakes into a bowl of creamy, tangy tzatziki and enjoy! This dish will definitely be a crowd pleaser and will prove that healthy and delicious can be used in the same sentence!
quick notes
- If using dry chickpeas, make sure to soak them for at least 12 hours. Then, transfer to a pot with enough water to cover them by 3 inches and bring to a boil. Simmer chickpeas for 35-45 minutes until they are soft.
- Red wine vinegar is important as it mask the earthy taste of beets while accentuate it’s natural sweet flavor.
- If available, use kitchen gloves to grate the beets to avoid stains on your hand. However, a little bit of soap and water removes them instantly.
BEET CHICKPEA CAKES W/ TZATZIKI SAUCE:
serves about 10 palm sized cakes
Beets
- 1 medium size beet, grated (I used a 7.4 oz beet which equaled about 1.25 cup)
- 3 garlic, mined
- 1 red onion, minced
- 1 tbsp red wine vinegar
Preheat oven to 375 degrees.
In a hot pan, cook onions for 5 minutes or until they become translucent. Then add garlic and sauté for 2-3 more minutes. Add in grated beets and cook for additional 8-10 minutes. Take off heat and drizzle in 1 tbsp of red wine vinegar. Set aside to cool.
Chickpea batter
- 1 15.5-ounce chickpea can, rinsed and drained
- 3 tbsp chickpea flour
- 10 cracks of salt and pepper
While beets are cooling, transfer chickpeas to a bowl and smash with a potato masher or fork. Add in beets and remaining ingredients and mix.
Scoop a palmful of batter and lay them on a parchment lined pan. I was able to make 9 circular cakes.
Pop them in the oven for 15 minutes. Rotate the pan and cook for another 13 minutes. Let it cool before serving and enjoy!
Tzatziki Sauce
- ¼ cup of non-dairy yogurt
- ¼ cup cucumber, grated
- Pepper and salt to taste
- handful of dill
Stir yogurt, cucumber, pepper and salt together and garnish with dill.
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
