Harvest Vegetable Pancake with Greens and Goat Cheese

active time: 20 min. / total time: 40 min.

Ingredients

• 3 large beets (1 1/2 pounds), scrubbed and peeled
• 3 medium carrots
• 1 can (15.5 ounces) chickpeas, rinsed and drained, half roughly chopped
• 1 cup reserved cook diced russet potato
• 1/2 cup all-purpose flour (spooned and leveled)
• Coarse salt and ground pepper
• 3 tablespoons extra-virgin olive oil
• 5 ounces salad greens
• 1 tablespoon fresh lemon juice
• 2 ounces fresh goat cheese, crumbled (1/4 cup)

Directions

1. Grate beets and carrots on the large holes of a box grater set in a large bowl (or shred in a food processor). Stir in chickpeas, potato, flour, and 1 teaspoon salt. Season with pepper. In a large nonstick straight-sided skillet, heat 1 tablespoon oil over medium. Add beet mixture and, with a rubber spatula, firmly press evenly into pan. Cook, undisturbed, 10 minutes. Remove pan from heat, cover with a serving platter, and carefully invert pancake onto platter. Slide pancake back into pan and cook until crisp and brown around edge, 10 to 12 minutes. Invert pancake onto platter.
2. In a medium bowl, toss salad greens with 2 tablespoons olive oil and lemon juice. Season with salt and pepper. To serve, top pancake with salad and goat cheese.

Cook's Note

This bright dish gets its color, and cancer-fighting carotenoids, from beets and carrots.

Everyday Food, September 2011