3 or 4 medium-size beets
3 eggs, lightly beaten
1/2 c flour
3 T fresh dill, chopped (or 1 T dried dill)
salt and pepper, to taste
oil, for frying
yogurt or sour cream, for serving
1. Wash beets. Peel if you wish. Shred in a food processor (less messy) or grate on a box grater. Combine with the rest of the ingredients.
2. Heat some oil in a large skillet over medium heat. Drop beet mixture by large spoonfuls into skillet; don’t overcrowd. (You may have to do these in a couple of batches. Keep the already cooked pancakes warm in the oven.) With a spatula, press down to form flat pancakes. Cook for about 4 minutes a side, depending on the size and thickness of the pancakes.
3. Serve with yogurt or sour cream.