A Beet Treat That Can't Be Beat

Sometimes the recipes on the blog are a little behind the harvest, since we have to all figure out how to prepare what we've picked up after we pick it up (but I promise some cabbage recipes are coming soon). So, this is a wonderful recipe for beets right after the beet harvest seems to have concluded. But there may well be more beets in the fall, and there will certainly be more next year. That's where the blog comes in handy--you can check last year's entries for things to do with produce that we are getting in abundance.

This recipe comes from Costa Rica, by way of Barb and Rank Dawson. Anne-Marie Cantelaube, the chef at the place they stayed there, is preparing a cookbook herself, and she was willing to share the recipe for her delicious beet fritters. Only one catch--the recipe was in French. But that's okay, a little translation keeps language skills sharp (and I learned the French word for beet, it's betterave). I tried the recipe the very evening I translated it, and I am happy to report that they taste as good as they look!



Beet Fritters (makes about 6)

2 large beets
1 egg
2 Tablespoons flour
1 teaspoon finely chopped garlic
1 Tablespoon cilantro, chopped
Oil for frying

1. Shred the beets coarsely.
2. Allow them to drain for ½ hour in a bowl.
3. Then mix the beets with the beaten egg, 2 Tablespoons of flour, and chopped garlic and cilantro, plus salt and pepper. Form the mixture into small fritters or croquettes and fry them in hot oil, 3 minutes on each side. Drain on paper towels and serve hot or warm.