Beet Hash Cakes With Dill Vinaigrette Recipe

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.

Prep Time 20 mins

Cook Time 30 mins

Calories 511 kcal

Protein 8g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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

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How to Make 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

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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

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Frequently Asked Questions

How long does it take to make Beet Hash Cakes With Dill Vinaigrette?

Beet Hash Cakes With Dill Vinaigrette takes about 50 minutes from start to finish — roughly 20 minutes to prepare and 30 minutes to cook.

How many calories are in Beet Hash Cakes With Dill Vinaigrette?

Beet Hash Cakes With Dill Vinaigrette has approximately 511 calories per serving, with about 8 g protein, 10 g carbohydrates and 63 g fat.

What ingredients do I need for Beet Hash Cakes With Dill Vinaigrette?

The key ingredients for Beet Hash Cakes With Dill Vinaigrette are Apple Cider Vinegar, Garlic Cloves, Fresh Dill, Stone Ground Mustard, Salt, Pepper. See the full list with measurements above.