Easy Beet Fritters with Dill Yogurt Sauce

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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

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
Stack of beet fritters with dill yogurt sauce
4.50 from 8 votes
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.

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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My Rating:

  1. Jen Beddia says

    Hi – I bought precooked beets by mistake. Can I use this in this recipe or the beet falafel? I dont want them to go to waste!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, we haven’t tested either recipe with cooked beets, but think it could work. This one would probably work better! You may want to cook the fritters for a shorter amount of time at a higher heat so they get crispy on the outside without getting mushy.

  2. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi 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.

  3. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. So glad you (almost) all enjoyed!

  4. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  5. 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)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your family enjoyed them, Elaine! Thank you for sharing! xo

  6. 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.

    • 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.

  7. 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 again

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad you both enjoyed them, Piliste! Thank you for sharing! xo

  8. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  9. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  10. 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 😊

  11. 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!

  12. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear you didn’t enjoy these fritters, Syara. Thanks so much for sharing your feedback with us!

  13. 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.

  14. 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.