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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 mins
Cook Time10 mins
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.