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RECIPE: Beet Latkes

Traditional potato pancakes just got a major upgrade.

· healthy eating,healthy,hanukkah,latkes,latke recipe

I made these latkes while experimenting with different types of veggie latkes for an article for another website. You guys loved them so much though, that I couldn’t not share them on my own website too.

Part of the reason that I love these latkes is because they don’t stray too far from a traditional potato latke. These aren’t a healthy, baked (aka boring) version of a latke that taste nothing like the real thing. Instead, beets are added to these latkes to give them a major nutrient boost (and, of course, a *gorgeous* color). The beets add beneficial nutrients like potassium, vitamin C and fiber to the latkes – making them a much more nutrient-dense side dish. The beets also help to bulk up the latkes volume-wise. This means that for the same size latke, you get only half the amount of potato and empty calories, because the rest of the latke is loaded with heart healthy, immune boosting beets.

Okay, so maybe they are a little healthier. But I promise, the taste is every bit as good as standard deep fried Hanukkah latkes. Same traditional taste with added nutrient benefits? Trust me, you definitely want in.

Oh and P.S. – these are not limited to just Hanukkah! While latkes (or potato pancakes) are a traditional Hanukkah side dish, I’m of the strong belief that everyone should try these latkes… ASAP.

Beet Latkes

Makes: 12 to 15 latkes


3 cups peeled, shredded potatoes

2 cups shredded beets (I used pre-shredded beets - makes it much easier!)

½ cup all-purpose flour or whole wheat flour

1 teaspoon salt

½ teaspoon baking powder

3 eggs

2 tablespoons olive oil


  1. Combine potatoes and beets in a bowl.  Squeeze out excess water with a cheese cloth or kitchen towel.
  2. In another large bowl, combine flour, salt, and baking powder.  Whisk eggs, and add them to the bowl.
  3. Add potato and beet mixture to the bowl.  Stir all ingredients well.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.  Drop potato beet mixture into the pan using a spoon or ice cream scoop.  The mixture will be very wet – form latkes into rounder shapes once in the pan using the sides of the spoon or scoop.  Let latkes cook until brown, about 3 to 4 minutes per side.  Repeat with remaining tablespoon of olive oil and batter.
  5. When finished cooking, place latkes on paper towel to remove excess oil if desired.  To warm the latkes after cooking, place in the oven on 350° F for 10 minutes.
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