Ingredients

• 1 1/3 cups (packed) coarsely shredded peeled beets (from 2 medium)
• 1 cup coarsely shredded peeled carrots (from 2 medium)
• 1 cup thinly sliced onion
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all purpose flour
• 3 tablespoons olive oil
• Low-fat sour cream

Instructions

1. Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.
2. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.
3. Serve pancakes with sour cream.