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Beet Fritters with Dill Sauce

These crispy beet fritters made with fresh Gwillimdale beets are the perfect blend of earthy sweetness and savory crunch. Serve them as a snack, appetizer, or side dish—either way, they’re sure to be a hit.
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Ingredients
  

  • 3 cups Gwillimdale Beets shredded
  • 1/2 cup Shallot chopped
  • 1/4 cup Chickpea flour
  • 4 tbsp Flaxseed meal 
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper
  • 2 tbsp Avocado oil

Optional: Dill Sauce

  • 1/2 cup Unsweetened, plain greek yogurt
  • 2 tbsp Fresh dill chopped
  • 1 Drizzle Olive oil
  • 1 pinch Sea salt

Instructions
 

  • Shred cleaned and peeled beets using a box grater or grater attachment on the food processor, then transfer to a large mixing bowl. Stir in the chopped shallot, flaxseed meal, salt, and pepper, and set aside for 10 minutes.
  • If serving with dill yogurt sauce (optional), add yogurt, fresh dill, salt, and olive oil to a small bowl and whisk to combine. Place in the refrigerator to keep the sauce cool.
  • To the beet mixture, add the chickpea flour and stir until well combined. Get out a large plate or tray to hold the patties. Form into patties using 1/4 cup (50 g) of the beetroot mixture per patty. Press together in the palm of your hands to form a thin, flat patty. Recipe as written makes ~8 patties.
  • Heat a large cast iron skillet over medium / medium-high heat for a minute or two and then add 1 Tbsp (15 ml) avocado oil.
  • Once the oil is hot, swirl to coat the pan. Add only as many fritters as will fit comfortably in the pan. You should hear a sizzling sound that indicates the oil is hot enough. If the oil is splattering, reduce the heat.
  • Cook for 2-4 minutes, or until underside is browned. Then flip carefully, flatten with the back of a metal spatula, and cook for 2-3 minutes more. Transfer to a plate and repeat with remaining 1 Tbsp (15 ml) avocado oil and fritters.
  • Serve warm with dill yogurt sauce (optional). Store leftover fritters covered in the refrigerator for up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw slightly before reheating.