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Easy Beet Fritters with Dill Yogurt Sauce

Stack of beet fritters topped with dill yogurt sauce and fresh dill

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! 

Beet, shallot, yogurt, salt, pepper, chickpea flour, flaxseed meal, dill, and avocado oil

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!

Shredded beets in a food processor

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!

Stirring chickpea flour with shredded beets

Form the dough into patties.

Forming beet fritter dough into patties

And then brown them in a hot skillet (we love using cast iron!).

Cooking beet fritters in a cast iron skillet

These bright red beauties pair nicely with an optional sauce made from dairy-free yogurt, fresh dill, salt, and a little olive oil.

Plates of beet fritters with dill yogurt sauce on top and in a bowl on the side

We hope you LOVE these fritters! They’re:

Crispy on the outside
Tender on the inside
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, Garlic & Herb Sweet Potato Nourish Bowl, or Lemon Baked Salmon with Garlic Dill Sauce.

More Delicious Beet Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bite of a beet fritter on a fork

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 8 (Fritters)

Course Side

Cuisine Gluten-Free, Grain-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days


  • 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

  • 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.

*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.

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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