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Beet Pancakes with Horseradish Filling

Beet Pancakes with Horseradish Filling

Fancy rolls of garlic-beet pancakes with horseradish on New Year's Eve will delight not only vegetarians.

Ready in: 1 hour 15 minutes

Serves: 4

Complexity: very-easy

kcal: 70

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200 g boiled beets
2 eggs
150 g plain flour
½ tsp salt
1 clove of garlic
200 g milk
Rice bran oil
300 g horseradish spread "butter"
Dill or parsley


Mix the beets into a smooth paste and beat with eggs, flour, salt, SIDS CRAZY SALT, crushed garlic, milk and two tablespoons of oil to make a smooth dough. Let it stand for 30-60 minutes to hold the pancakes better, then fry the pancakes in an oiled pan.
Put them on top of each other and cover with a cloth to keep them moist. Brush the cooled pancakes with horseradish butter, (you can also use classic jerky flavoured with a little salt and about a tablespoon of grated fresh horseradish) roll up and put in the freezer for a while so that they can be cut better. Decorate each block with a sprig of dill or parsley.
Tip: You can also prepare pancakes with other vegetables - pumpkin or carrots are great.