Beet Chops

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I had no idea what a ‘chop’ is until I met my husband. He used to call them ‘chomps’ when he was a child because that is exactly how he ate them.

In my house, we call them ‘aloo kebabs’ or ‘potato kebab’. But essentially a ‘chop’ is a potato cutlet or kebab. Almost like a veggie burger made of potatoes with lots of spices and sometime stuffed with a morsel of meat in the centre. They are normally coated in some sort of breading and pan fried till crisp on the outside and soft and gooey on the inside.

This is another variation on that idea but with a pink twist.

I used a mixture of boiled mashed beetroot, potatoes and grated carrots to make my ‘chops’. They turned out great and have this awesome bright pink colour which makes them so fun, I think!

What do you think? Do we love bright pink food or what?

Beetroot Chops

A veggie 'burger' with beetroot, potatoes and carrot and desi spices make this one of those – 'bet you can't eat just one' type foods that is totally paleo and whole30 compliant.
Prep Time20 minutes
Cook Time10 minutes
Course: Appetizer, Brunch, Main Course, Side Dish, Snack
Keyword: gluten free, Paleo, Vegan, Vegetarian, Whole30
Servings: 10 chops/ kebabs


  • 1 medium beetroot, peeled & roughly chopped
  • 3 medium potatoes, roughly chopped
  • 2 tbsp oil (I used avocado oil)
  • 1 tsp cumin seeds
  • 1-2 chillies
  • 1 inch ginger, grated
  • 1 medium carrot, grated
  • 1 tbsp fresh coriander, chopped
  • 1/2 tsp dried mango powder (amchoor)
  • 1/2 tsp chilli powder
  • 1 tsp salt
  • 2 tbsp coconut flour
  • oil for frying
  • 3 tbsp arrowroot flour
  • 3 tbsp coconut flour


  • Boil the potatoes and beetroot till they can be easily pierced with a fork, about 15-20 mins. I used the same pot, and since beetroot tends to take longer to cook, I cut it into smaller pieces than the potatoes, to help it cook faster.
  • Drain the beetroot and potatoes, allow to cool and mash.
  • While the potatoes are cooking, heat a large frying pan with 2 tbsp oil, add the cumin seeds, let them cook for minute till they start sputtering. Add the chillies, ginger and carrot, saute for 5-7 mins till the carrot starts to soften.
  • Mix the cooked carrot mixture with the mashed potato and beetroots. Add the seasonings – fresh cilantro, mango powder (amchoor), chilli powder, salt and coconut flour. Mix well.
  • Shape into small balls, the size of golf balls, and flatten into disks.
  • Heat up a large frying pan (you can use the same one from before) with some more oil.
  • Mix the coconut flour and arrowroot flour together. Dip the kebabs into the flour mixture and pan fry a few minutes each side till golden brown.
  • Serve warm.


These can be made ahead and keep well in the fridge for a few (3-4) days.

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