Beet Pancakes for V day!

 Here we are at the tail end of beet season. And what better way to use up the last of the beets than to capture their essence in a puree and use it to make pink, heart shaped pancakes! Of course, circle shaped pancakes are also acceptable. To make a beet puree, place a couple of beets ( with the greens cut off) in an 8x8 baking dish. Add 1/2 cup water and cover the dish with aluminum foil. Bake the beets in a 350 degree oven for 1 hour. Let them cool until they can be handled, and then simply rub off the skin. Trim off the stem end, cut the beets into chunks, and puree them with the cooking liquid in a food processor or blender, scraping down the sides as needed, until you have a pretty smooth paste. Find the recipe for Beet Pancakes here.