Beets, beets, good for your heart? The more you eat them, the more you… Okay, that’s beans, but beets totally deserve cute rhymes too! These beautiful guys came from a farm stand my pup and I found on the way home from a dog park adventure. I was psyched about all the produce, he was freaked out about the abrupt stop on the way home. He’s a reluctant adventurer.
I decided I wanted to use the beets to make something oh so Fall and I had a giant sweet potato laying around and thought.. let’s combine these guys! So, I decided on latkes because along with gorgeous root veggies, Fall also brings chilly weather that makes you want warm, crunchy, savory food.
I left the veggies unpeeled to keep as many nutrients as possible. In one of my food classes recently, we boiled peeled and unpeeled carrots. After the carrots were cooked, the pigments and nutrients had leached into the water.
The unpeeled carrot water was much more colorful – and nutrient-rich. It made me realize how important eating the skins of veggies really is. That said, peel away if it makes you happy. They’ll still taste good!
The earthy sweetness of the latkes is delicious with the tangy, garlicky sour cream. Fall on a plate, people! These were really tasty – even the dogs enjoyed them. Not that they’re particularly picky…
I had these for lunch when I made them and then alongside eggs for breakfast the next day. They’re kind of an anytime snack or small meal. And they come together in basically no time, even if you count grating the veggies. Enjoy!!
Nutritional Super Powers:
Beets – Vitamin C, Fiber & Betalains (antioxidants)
Sweet Potatoes – Vitamin A/Beta-carotene, Vitamin C, Potassium
Flaxseed – Omega-3’s, Lignans (phytochemicals)
- 2½ c. grated beets, patted dry
- 1½ c. grated sweet potatoes, patted dry
- 2 flax eggs*
- ⅓ c. whole wheat flour (or flour of choice)
- 1 tbsp. chopped thyme
- Salt & pepper to taste
- Oil as needed for frying
- ½ c. sour cream
- 1 clove garlic, crushed
- 2 tbsp. chopped dill
- Salt & pepper to taste
- Combine sweet potatoes, beets and flax eggs in a large bowl.
- Once flax egg is distributed throughout, add in flour and stir to coat the veggies as much as possible.
- Heat about 2 tablespoons of oil over medium high heat in a large pan. Scoop three ½ cup mounds of mixture and place in pan, flattening down with the back of a spatula. Let cook for about 5min. and flip to let other side cook for another 3-5min until browned on both sides.
- Place on paper towel lined plate and sprinkle once more with salt. Repeat with remaining mixture.
- For dill sour cream, simply combine all ingredients well and serve alongside latkes.
-If you forget to dry the grated beets/sweet potatoes, add some more flour before frying to soak up some moisture.
-Recipe adapted from Food & Wine
*For the flax egg, I used Minimalist Baker’s recipe. Combine 1 tablespoon of ground flax seed with 21/2 tablespoons of water, for each egg (so here, you’d need 2 tbsp. ground flax and 5 tbsp. water). Let sit until thickened, about 5min.