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Beets! Who’s a fan? We love our beets, but we also know this bright red root isn’t everyone’s favorite. But stick with us because these fritters might just be able to coax some beet haters to the beet lovers club! The fritters are salty-sweet and pair beautifully with a tangy yogurt dill sauce.
They can be enjoyed virtually any time (hello brunch, lunch, and dinner fritters) and are quick and easy to prepare — just 7 ingredients and 30 minutes required! Let us show you how it’s done!
How to Make Beet Fritters
This recipe starts with shredding the beets. Our preferred method is using the grater attachment on a food processor (hello shredded beets in seconds), but a box grater will also do the trick!
They go in a bowl with finely chopped shallot for a savory touch, flaxseed meal and chickpea flour to bind and add fiber, and salt and pepper for flavor. That’s it!
Form the dough into patties.
And then brown them in a hot skillet (we love using cast iron!).
These bright red beauties pair nicely with an optional sauce made from dairy-free yogurt, fresh dill, salt, and a little olive oil.
We hope you LOVE these fritters! They’re:
Salty-sweet
Crispy on the outside
Tender on the inside
Versatile
Quick & easy
& SO delicious!
They’re the perfect way to use up an abundance of beets from your CSA or garden, or enjoy as a nutrient-packed side with nearly any main! Try them alongside our Creamy Vegan Mushroom Stroganoff, 20-Minute Mac and Cheese, , or Lemon Baked Salmon with Garlic Dill Sauce.
More Delicious Beet Recipes
- Red Velvet Cake Smoothie
- Hearty Kale Salad with Chipotle Pecan Pesto
- Simple Roasted Beet Relish
- Easy Beet Falafel
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo#minimalistbakeron Instagram. Cheers, friends!
Easy Beet Fritters with Dill Yogurt Sauce
Salty-sweet beet fritters with a tangy and herby yogurt dill sauce! A super versatile, plant-based side perfect for your next brunch, lunch, or dinner! Just 7 ingredients required.
Author Minimalist Baker
Print SAVE
4.50 from 8 votes
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
Servings 8 (Fritters)
Course Side
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days
Ingredients
US Customary – Metric
FRITTERS
- 3 cups shredded raw beets (2 medium-large beets yield ~3 cups)
- 1/2 cup finely chopped shallot*
- 4 Tbsp flaxseed meal (ground flax seeds)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup chickpea flour*
- 2 Tbsp avocado oil (or other neutral, high-heat oil // see notes if oil-free*)
SAUCE optional
- 1/2 cup plain unsweetened dairy-free yogurt (we love Culina coconut yogurt)
- 2 Tbsp freshly chopped dill*
- 1 healthy pinch sea salt
- 1 drizzle olive oil
Instructions
Shred cleaned and peeled beets using a box grater or grater attachment on the food processor, then transfer to a large mixing bowl. Stir in the chopped shallot, flaxseed meal, salt, and pepper, and set aside for 10 minutes.
If serving with dill yogurt sauce (optional), add dairy-free yogurt, fresh dill, salt, and olive oil to a small bowl and whisk to combine. Place in the refrigerator to keep the sauce cool.
To the beet mixture, add the chickpea flour and stir until well combined. Get out a large plate or tray to hold the patties. Form into patties using 1/4 cup (50 g) of the beetroot mixture per patty. Press together in the palm of your hands to form a thin, flat patty. Recipe as written makes ~8 patties.
Heat a large cast iron skillet over medium / medium-high heat for a minute or two and then add 1 Tbsp (15 ml) avocado oil.
Once the oil is hot, swirl to coat the pan. Add only as many fritters as will fit comfortably in the pan. You should hear a sizzling sound that indicates the oil is hot enough. If the oil is splattering, reduce the heat.
Cook for 2-4 minutes, or until underside is browned. Then flip carefully, flatten with the back of a metal spatula, and cook for 2-3 minutes more. Transfer to a plate and repeat with remaining 1 Tbsp (15 ml) avocado oil and fritters.
Serve warm with dill yogurt sauce (optional). Store leftover fritters covered in the refrigerator for up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw slightly before reheating.
Video
Notes
*Onion works in place of shallot but contributes more moisture and has a stronger flavor.
*All-purpose flour or our Gluten-Free DIY Blend will work in place of chickpea flour but are slightly gummier.
*If oil-free, you can bake the fritters at 375 F (190 C) for ~10-15 minutes per side, but they won’t be as crispy and we didn’t enjoy the flavor as much.
*Beets can stain, so wash your hands quickly after handling them or wear kitchen gloves if preferred.
*Inspired by the NY Times and our Zesty Dill Yogurt Sauce.
Nutrition (1 of 8 servings)
Serving: 1 fritter Calories: 81 Carbohydrates: 8.2 g Protein: 2.3 g Fat: 4.8 g Saturated Fat: 0.4 g Polyunsaturated Fat: 1.5 g Monounsaturated Fat: 2.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 180 mg Potassium: 189 mg Fiber: 2.8 g Sugar: 3.8 g Vitamin A: 15 IU Vitamin C: 2.8 mg Calcium: 17.1 mg Iron: 0.8 mg
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Reader Interactions
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All commentsI made thisQuestions
Atara Dahan says
A few questions
Can I freeze before cooking?
Does quinoa flour or tapioca starch or cornstarch or buckwheat flour work well instead of chickpea?
If I brush with oil before baking, will it come out like the fried ones?
Do they fall apart or hold well?Reply
Support @ Minimalist Baker saysHi Atara, we think quinoa flour or buckwheat flour would work, but haven’t tested either. We wouldn’t recommend freezing before cooking because the beet will likely get soggy when defrosted. You can bake them, but they won’t be as flavorful. They do hold together, but we can’t guarantee quinoa or buckwheat will hold together as well as chickpea.
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Michelle says
Another great recipe! I made the fritters small, about a tablespoon each, to serve as appetizers. Sauteed them in avocado oil. They reminded me of latkes! Really tasty. Unfortunately, they didn’t turn my 8-year-old into a beet lover, but everyone else loved them. I thought the sauce was missing something, so I added a little lemon juice. That suited my tastes better.
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- Support @ Minimalist Baker says
Thanks so much for the lovely review, Michelle. So glad you (almost) all enjoyed!
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Lauren says
This was delicious, however the modifications I made didn’t really work! I swapped the chickpea flour for plain flour and it was definitely very gummy as you said it may be! Just bought some chickpea flour to try again. Flavour is absolutely fantastic! Thanks for another wonderful recipe :)
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- Support @ Minimalist Baker says
We’re so glad you enjoyed the flavor, Lauren! We hope you love it even more with the chickpea flour =) Thank you for sharing your experience! xo
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Elaine says
Fantastic recipe. My family is not a fan of beetroot at all and always complain when I serve it up. (I don’t like it much either TBH)
What a game changer this was. Everyone was making those yummy murmuring noises while eating it.
I used normal onions and I switched the chickpea flower for 27g of cassava flour and 3g coconut flour so it was plant paradox friendly.
Beautiful. Thank you so much. I’ll making this again :o)Reply
- Support @ Minimalist Baker says
Amazing! We’re so glad you and your family enjoyed them, Elaine! Thank you for sharing! xo
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Grace says
Really tasty! Next time I would flatten the patties even more so they cook through in the middle.
Use a food processor to grate beets. Hand grating takes a long time since raw beets are hard and crunchy.
After you mold the patties, place them on the cutting board you used to cut shallots and dill.
Reply
See AlsoMean Green Detox Vegetable Soup.- Support @ Minimalist Baker says
Thank you for sharing, Grace! We’re glad you enjoyed them!
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clara says
They are only hard and crunchy if they are commercially farmed. Farmers leave them in the ground too long to get maximum size of the beet which makes them woody and flavourless. I harvest my own between golf ball and tennis ball size (about 3oz) and they are perfectly easy to hand grate just like a radish. That’s the optimal size for a beet to be at it’s best.
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Piliste says
They were delicious, I changed the recipe a bit (added a grated potato and some mustard seeds)
I really loved them, and my boyfriend too, I will for sure make it againReply
- Support @ Minimalist Baker says
Wonderful! We’re so glad you both enjoyed them, Piliste! Thank you for sharing! xo
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Jessica says
Cool concept but didn’t work out for me. The patty did not stick together and therefore got messy on the cast iron. It also didn’t have much taste, and this was after I added extra salt/pepper.
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- Support @ Minimalist Baker says
Bummer! So sorry you didn’t have success with this recipe, Jessica. Did you happen to make any other modifications to the ingredients?
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Sophia says
Hi! These look awesome – do you think they could be made with canned beets? Perhaps if I dry them up and then use extra flax meal or chickpea flower to thicken?
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- Support @ Minimalist Baker says
Hmm, we aren’t sure! If you try it, we’d suggest cooking for less time at a higher heat since canned beets are softer.
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Glitter says
Hey, these sound amazing and I want to try them out; could you help me with a flax meal substitute please? Thanks, looking forward 😊
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- Support @ Minimalist Baker says
Flax helps with binding here, so perhaps ground chia seeds instead?
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Lorelle says
I’ve just made these Beet Patties for lunch and loved so much I had to comment. The only thing I added on top of this recipe was chopped Kale. Even the dressing was nice. I’m not a fan of dairy free yoghurt but the combination of the beets and yoghurt/Dill dressing on my home made Beetburger was delicious! All the salad and herbs were fresh from my garden (including the beets) and sautéed some mushrooms as well. What a winner! Mine did fall apart a little, but putting them back together in the pan was pretty easy and worked much better than I thought it would. I thought next time I make them i might put the patty mix into egg rings and cook. These Beet Patties are something I will be definitely cooking on a regular basis. Really enjoyed this recipe. Thanks!
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- Support @ Minimalist Baker says
Yay! So glad you enjoyed these, Lorelle! Thank you so much for the lovely review!
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Colleen says
Made them! Cooking tonight! Love your recipes. Thank you MB.
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- Support @ Minimalist Baker says
Woohoo! Can’t wait to hear what you think, Colleen!
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Syara says
I thought I would like these BC I am vegan but in my opinion they were not appetizing and I could not finish my pattie. SORRY
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- Support @ Minimalist Baker says
Sorry to hear you didn’t enjoy these fritters, Syara. Thanks so much for sharing your feedback with us!
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Joan Clow says
These sound tasty and are so pretty. Can they be made into patties the day before they are cooked?
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- Support @ Minimalist Baker says
That should work well!
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Michelle says
Wow! These sound great- could this be served as a beet burger with ketchup, tomato, and onions? Have you tried it as a burger? I used to get a vegan beet burger mix that now itsn’t sold anywhere near me, and every beet burger I have tried since doesn’t cut it or have enough beet in it. Thanks for your time. I have made many of your recipes and really love them.
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- Support @ Minimalist Baker says
We love hearing that, Michelle! These are on the thinner side, so not quite sturdy like a veggie burger. Have you tried our beet falafel or smoky beet burgers? They would be be a better fit for that!
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Anna says
So excited to try this! I had something very similar at a vegan restaurant, they topped them with tofu sour cream and cinnamon apple chunks.
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- Support @ Minimalist Baker says
Woah, those toppings sound delicious! Let us know how you like the recipe! xo
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Colleen says
Yup! An awesome recipe – followed to a T. Made tonight and were super delicious!
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- Support @ Minimalist Baker says
Woohoo! So glad you enjoyed these, Colleen. Thanks so much for the lovely review!
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