Preheat the oven to 80 °C convection oven.
For the beet pancakes, peel the beet and potatoes and roughly grate both into a bowl. Add the starch, egg, salt, fresh pepper and some fresh nutmeg and mix everything well.
For the carrot pancakes, peel the carrots and potato and grate coarsely into a bowl. Add the starch, egg, salt and pepper and mix.
For the green pancakes, cut the zucchini in half, scrape out the core with a tsp and grate coarsely into a bowl. Peel the potatoes and grate them in the same way. Season with salt, pepper and paprika powder. Blend.
Heat canola oil in a non-stick skillet and fry each mixture into about 4 equally sized pancakes. Bake about 3 minutes on each side until golden brown.
Remove, dab on a piece of paper towel, and keep finished pancakes warm in oven until masses are used up.
Remove and serve as desired, e.g. with various dips.