Are you in search of a colorful and flavorful twist on a classic favorite? Look no further! In this recipe, I am taking traditional potato latkes to a whole new level by incorporating the earthy sweetness of fresh beets. These beet latkes are not only visually stunning but also incredibly satisfying with their crispy texture and delightful blend of flavors.
Easy potato beet latkes
Celebrating Hanukkah means many latkes and donuts and hosting family and friends, lighting the candles every night, and enjoying this festival of light.
If you planned a big gathering for the holiday, then I have another latke recipe for you! Cute pinkish latkes with beet to make the latke platter more appealing.
To make these beet latkes you will need only 5 ingredients: potatoes, beets, eggs, potato starch, salt, and pepper. If you like to add onion to your latkes add one grated onion too. Lately, I feel like skipping onions in all kinds of dishes so I omit it.
I used 2 fresh beets that I hand grated. I think cooked beets can work in this recipe too. The outcome latkes will have a bit different texture since the cooked beets are softer already and maybe melt more like a puree, unlike the fresh shredded beets.
These latkes can be fried or baked, you can choose your preferred method. I went with baking since it's healthier and creates less mess in the kitchen. If you choose to bake the latkes the recipe doesn’t contain any oil. I know Hanukkah is all about the oil miracle but we all need a few dishes without oil too, I know I do.
How do I make the Beet Latkes?
The process of making the latkes starts with peeling and grating the potatoes and beets. You can use a hand grater or a food processor. Then you mix the grated potatoes and beets with the rest of the ingredients and create the latke batter.
With your hand, you create patties, but make sure to squeeze any extra moisture out of each latke and then place them on a baking pan. If you choose to fry the latkes, fry in a pan with hot oil. Baking time is 30-35 minutes. Frying time is just a few minutes on each side.
For garnish and topping, I again used chopped chive and sour cream like in my other latke recipes.
You can serve the latkes with anything you like, I like latkes with more savory flavors. My homemade applesauce recipe fits perfectly if you prefer sweeter flavors. If you are looking for other savory dips I also shared a lentil dip and edamame dip on the blog.
These latkes fit as a color addition to any big bouffe and their flavor is just so good. After baking or frying the pink color fade and turns browner but the inside of the latkes is still pink and the outcome is just beautiful and delicious.
These beet latkes are gluten free since I used potato starch and not all-purpose flour. The latkes without the sour cream topping are also parve (kosher nondairy) and can be served at any type of meal you have- meat or dairy.
Other Hannukah recipes to try:
Other Latke recipes on my blog:
Sweet Potato Latkes - 2 Ways
Gluten Free Latkes
Baked Potato Latkes
Family Size Latkes
For more recipes with beet check out my beet recipe index. Or, for more Hanukkah recipes, check out my Hannukah recipe index.
Make these beet latkes today!
Whether you're preparing them as a side dish or a creative appetizer, these beet latkes are sure to impress your taste buds and guests alike. So, let's dive into the simple steps to create these culinary delights in your own kitchen!
- 2 medium potatoes
- 2 small beets
- 2 eggs
- 2 tablespoon potato starch
- salt and pepper by your taste
- Set the oven to 180°C/ 350°F with the fan.
- Peel and grate the potatoes and beets with a hand grater or food processor.
- Add the grated potatoes and beets to a mixing bowl.
- Add the eggs, potato starch, salt, and pepper to the bowl and mix well.
- With your hand, create patties of the batter. Squeeze extra moisture out of each patty and place it on a baking pan.
- Bake for 30-35 minutes.
- Serve with sour cream and chopped chive or any other toppings you prefer.