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About the Dish

5 ounces Beets
1/4 cup Greek Yogurt
1/4 small Lemon
2 sprigs Dill
1 medium Eggs
1 ounces White Beans
3 ounces Carrot
1-2 ounces Shallot
2 sprigs Parsley
1/2 teaspoon Ground Cumin
3/4 cup Panko
1 ounce Arugula
Per Serving
Calories 418
Total Fat 10 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 108 mg
Sodium 751 mg
Total Carbohydrates 68 g
Dietary Fiber 22 g
Sugar 9 g
Protein 25 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.

METHOD

1
Prepare your mise en place: Peel and quarter beets. Peel carrot. Using a box grater, shred carrot, and measure out 1/2 cup. (Save any extra for another use, or just eat it.) Reserve box grater for later use. Peel and dice shallot. Pick and chop parsley leaves. Pick and chop dill leaves (fronds). Zest, halve and juice lemon; measure out 1 tablespoon zest and 2 teaspoons juice (save any extra for another use).
2
In a small saucepan, combine beets and 3 cups water. Place over high heat, bring to a boil and cook until beets are tender, 10-12 minutes.
3
While beets cook, make yogurt sauce: In a small bowl combine yogurt, 1 tablespoon lemon zest, 1 teaspoon lemon juice, half of dill, 1 1/2 teaspoons olive oil and 1/4 teaspoon kosher salt. Mix thoroughly until combined. Taste a season as desired with a little kosher salt. Set aside.
4
Crack an egg into a large mixing bowl, and whisk well. Add beans, measured carrot, shallot, parsley, remaining dill, remaining 1 teaspoon lemon juice, ground cumin and 1/4 teaspoon kosher salt. Using a potato masher or the back of a large fork mash contents of bowl until most of the white beans are broken. Set aside.
5
When beets are cooked drain in a colander and cool 2-3 minutes. When cool enough to handle, grate beets on box grater.
6
Add grated beets and panko to bean mixture. Mix thoroughly. Form mixture into 5-6 patties about 3 inches wide and 1/2-inch thick.
7
Place a large nonstick sauté pan over medium heat, and add remaining 1 1/2 teaspoons olive oil. When oil is shimmering, carefully add beet cakes to pan. Cook without disturbing 3-4 minutes. Rotate each cake 180 degrees. Cook 2-3 minutes more. Carefully flip each cake over. Cook 2-3 minutes more, and then remove pan from heat.
8
Divide cakes between 2 plates. Divide arugula between each plate. Drizzle yogurt sauce over cakes and arugula. Enjoy!