Beet Hash Cakes With Dill Vinaigrette Recipe

Name: Beet Hash Cakes With Dill Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup apple cider vinegar; 4 garlic cloves, chopped; 2 -3 tablespoons chopped fresh dill; 1 teaspoon stone ground mustard or 1 teaspoon Dijon mustard; 1 pinch salt; 1 pinch pepper; ¼ cup sunflower oil (olive oil won't work well here) or ¼ cup canola oil (olive oil won't work well here); 1 cup peeled and grated potato; ¾ cup peeled and grated beet; ¼ cup peeled and grated carrot; 1 medium onion, in 1/4-inch slices; 1 tablespoon rice flour (or all-purpose flour); 1 egg (optional); 2 tablespoons sunflower oil or 2 tablespoons canola oil; sour cream (optional) or vegan sour cream, to garnish (optional)

Servings: persons

¼ cup apple cider vinegar
4 garlic cloves, chopped
2 -3 tablespoons chopped fresh dill
1 teaspoon stone ground mustard or 1 teaspoon Dijon mustard
1 pinch salt
1 pinch pepper
¼ cup sunflower oil (olive oil won't work well here) or ¼ cup canola oil (olive oil won't work well here)
1 cup peeled and grated potato
¾ cup peeled and grated beet
¼ cup peeled and grated carrot
1 medium onion, in 1/4-inch slices
1 tablespoon rice flour (or all-purpose flour)
1 egg (optional)
2 tablespoons sunflower oil or 2 tablespoons canola oil
sour cream (optional) or vegan sour cream, to garnish (optional)

1
Make dressing: in a bowl, whisk together vinegar, garlic, dill, mustard, and salt and pepper until well combined.
2
Whisking constantly, add 1/4 cup oil in a thin, slow stream.
3
If the dressing still looks separated after all the oil has been added, a little more mustard whisked in should do the trick.
4
Set dressing aside.
5
Make cakes: in a bowl stir together potato, beet, carrot, and onion.
6
Add flour and egg and mix well.
7
Heat 2 tablespoons oil in a skillet over medium-high heat.
8
When a drop of water sizzles in the oil, you're ready: take about 1/4 cup of the beet mixture and flatten it out in the oil.
9
Put as many cakes in as you can without crowding the pan.
10
Once you've got them all in, cover and let cook 3-4 minutes.
11
Uncover, flip, re-cover, and cook the other sides 2-3 minutes.
12
Fry remaining mixture in batches.
13
Serve with a liberal amount of vinaigrette and a dollop of sour cream, if desired.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¼ cup apple cider vinegar, 4 garlic cloves, chopped, 2 -3 tablespoons chopped fresh dill, 1 teaspoon stone ground mustard or 1 teaspoon Dijon mustard, and more.

Yes, Beet Hash Cakes With Dill Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beet Hash Cakes With Dill Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions