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About the Dish

  • Beets

    Beets

  • Greek Yogurt

    Greek Yogurt

  • Lemon

    Lemon

  • Dill

    Dill

  • Farm Eggs

    Farm Eggs

  • White Beans

    White Beans

  • Carrot

    Carrot

  • Shallot

    Shallot

  • Parsley

    Parsley

  • Ground Cumin

    Ground Cumin

  • Panko

    Panko

  • Spicy Greens

    Spicy Greens

METHOD

1
MISE EN PLACE • Peel and halve beets. • Peel carrot. Shred 1/2 cup carrot (save any extra for another use). Reserve box grater for later use. • Peel and dice shallot. • Pick and chop parsley leaves. • Pick and chop dill fronds. • Zest, halve and juice lemon; measure 1 tablespoon zest and 2 teaspoons juice (save any extra for another use).
2
• Place a small saucepan over high heat. Add beets and 3 cups water. • When water boils, cook until beets are tender, 10-12 minutes.
3
While beets cook, in a bowl, combine yogurt, measured lemon zest, 1 teaspoon lemon juice, half of dill and 1 1/2 teaspoons olive oil. Taste and adjust seasoning as desired with kosher salt.
4
• In a large bowl, beat egg well. • Add measured carrot, beans, shallot, parsley, remaining dill, remaining 1 teaspoon lemon juice, cumin and 1/4 teaspoon kosher salt. • Mash until most of beans are smashed.
5
• Drain beets, and let cool. • When beets are cool enough to handle, shred on grater.
6
• To bean mixture, add beets and panko. Mix thoroughly. • Form mixture into 5-6 cakes, about 3 inches wide and 1/2-inch thick.
7
• Place a nonstick sauté pan over medium heat. Add 1 1/2 teaspoons olive oil. When oil is hot, carefully add beet cakes. Cook without disturbing 3-4 minutes. • Rotate each cake 180 degrees. Cook 2-3 minutes more. • Carefully flip each cake. Cook 2-3 minutes more.
8
• Divide cakes between 2 plates. • Divide spicy greens between each plate. • Drizzle yogurt sauce over cakes and greens. Enjoy!