Beet Hash Cakes With Dill Vinaigrette Rezept

Transform ordinary beets into extraordinary beet hash cakes! This recipe features earthy beets perfectly balanced by a zesty dill vinaigrette and fluffy potato base. Forget everything you thought you knew about beets – this recipe is guaranteed to convert even the biggest beet skeptics. The tangy vinaigrette cuts through the sweetness, creating a flavor explosion in your mouth. Easy to make and bursting with fresh flavors, these hash cakes are perfect for a light lunch, a vibrant brunch, or a unique appetizer.

Vorbereitung 20 Min.

Kochzeit 30 Min.

Kalorien 511 kcal

Eiweiß 8g

Bewertung Sei der Erste

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Beet Hash Cakes With Dill Vinaigrette

Apple Cider Vinegar
Garlic Cloves
Fresh Dill
Stone Ground Mustard
Salt and pepper to taste
Pepper
Sunflower Oil
Potato
Beet
Carrot
Onion
Rice Flour
Egg
Sour Cream

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Beet Hash Cakes With Dill Vinaigrette? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Beet Hash Cakes With Dill Vinaigrette

Preheat oven to 400°F (200°C).
Boil or roast the beets until tender (approximately 20-25 minutes depending on size). Once cool enough to handle, peel and dice the beets into 1/2-inch pieces.
While the beets are cooking, peel and dice the potatoes into 1/2-inch pieces. Sauté the potatoes in 1 tablespoon of olive oil until tender but not browned (about 8-10 minutes).
In a large bowl, combine the cooked potatoes, diced beets, chopped red onion, and 1 tablespoon of olive oil. Season with salt and pepper to taste.
Form the mixture into small patties (about 2 inches in diameter).
Heat remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook the hash cakes for about 3-4 minutes per side, until golden brown and heated through.
Meanwhile, prepare the vinaigrette: Whisk together the dill, red wine vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl.
Serve the beet hash cakes immediately, drizzled with the dill vinaigrette. Garnish with fresh dill sprigs (optional).

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

35g

Fat

27g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Breakfast & Brunch Lunch Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins European American Healthy Vegetarian Gluten Free Spring Recipes

Recipe Tags (Choose a tag and find related recipes!)

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Beet Hash Cakes With Dill Vinaigrette?

Beet Hash Cakes With Dill Vinaigrette dauert insgesamt etwa 50 Minuten – ungefähr 20 Minuten Vorbereitung und 30 Minuten Kochzeit.

Wie viele Kalorien hat Beet Hash Cakes With Dill Vinaigrette?

Beet Hash Cakes With Dill Vinaigrette hat etwa 511 Kalorien pro Portion, mit ungefähr 8 g Eiweiß, 10 g Kohlenhydraten und 63 g Fett.

Welche Zutaten brauche ich für Beet Hash Cakes With Dill Vinaigrette?

Die wichtigsten Zutaten für Beet Hash Cakes With Dill Vinaigrette sind Apple Cider Vinegar, Garlic Cloves, Fresh Dill, Stone Ground Mustard, Salt, Pepper. Die vollständige Liste mit Mengenangaben findest du oben.