Beet Hash Cakes With Dill Vinaigrette

Name: Beet Hash Cakes With Dill Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters apple cider vinegar; 177 milliliters peeled and grated beet; 59 milliliters sunflower oil (olive oil wont work well here) or 1/4 cup canola oil (olive oil wont work well here); 59 milliliters peeled and grated carrot; 1 teaspoon stone ground mustard or 1 teaspoon dijon mustard; 1 egg (optional); 2 Tbsps chopped fresh dill; 4 garlic cloves, chopped; 1 medium onion, in 1/4-inch slices; 1 pinch pepper; 237 milliliters peeled and grated potato; 1 Tbsp rice flour (or all-purpose flour); 1 pinch salt

If 97 cents per serving falls in your budget, Beet Hash Cakes With Dill Vinaigrette might be a spectacular gluten free, dairy free, and vegetarian recipe to try. One serving contains 402 calories, 7g of protein, and 31g of fat. This recipe serves 2. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up dill, egg, salt, and a few other things to make it today.