Beetroot Pancakes with Herb Quark

First, peel the garlic and put it into a blender. Add the cooked beetroot, oat flakes, baking powder, eggs, rapeseed oil, and a pinch of salt and pepper, then blend everything into a smooth batter. Preheat a medium-sized, non-stick pan over medium heat.

Once the pan is hot, pour about one-sixth of the batter into it and fry the pancakes for approx. 1–2 minutes per side until they are firm and lightly browned. Repeat the process until all the batter is used up.

Meanwhile, in a small bowl, stir the quark with cream cheese and lemon juice until smooth. Finely chop the chives, fold them into the quark mixture, and season with the remaining pinch of salt and pepper.