Beet and Carrot Pancakes

1 1/3 cups (packed) coarsely shredded peeled beets ( 2 medium beets)

1 cup coarsely shredded peeled carrots (2 medium carrots)

1/2 cup thinly sliced onion

1 large egg

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup all purpose flour

3 tablespoons olive oil 

Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.

Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.

Serve pancakes warm over sauteed greens with a dollop or sour cream.