This is a really simple recipe I found a while ago (incidentally, it's by Mark Bittman whose dal recipes I've been making).
I Shredded a beet, a bit over 1/2 pound, mixed it with 1/3 cup of flour, salt, pepper, and about tsp of freshly chopped rosemary that I picked in the back yard. Tossed the mix into a pan with melted butter, flattened, cooked it for 7 to 10 minutes, flipped and cooked for another 7 to 10 minutes. The idea is to cook it slowly so that the outside caramelizes and becomes a sweet crunchy crust.
He recommends using a plate to flip it, but I was lazy and flipped it like a pancake... worked the first time, but not the second.... so I guess I should have followed the recommendation as a precaution. After all, there are no eggs to hold it together.
It turned out to be delicious, nicely coloured, and filling.