Delicious Living
  • 1 pound red beets
  • 2 large eggs, beaten
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • A couple sprinkles black pepper
  • 1/2 cup olive oil
  • Sour cream (or plain Greek yogurt) and chopped roasted poblanos, for garnish (optional)

Beet Latkes with Sour Cream

Gary Mobell and Luis Galvez | Delicious Living
  • Serves: 8 people


This bright red latke is a festive variation of the traditional potato latke. Beets grate nicely and form the perfect consistency for a latke. Be careful though: Beets produce lots of juice when grated, so be sure to wear gloves and an apron to prevent stains. This recipe is also a wonderful way to introduce this healthy vegetable to children. 

  1. Peel beets with a vegetable peeler and coarsely grate by hand or with a food processor grater. Drain any access liquid with paper towels or a dry cloth. (Beets stain and are very messy, so wear your apron!) Place in a bowl and mix with beaten eggs, flour, cumin, cinnamon, salt and pepper.
  2. In a 12-inch or slightly larger pan, begin to heat olive oil over medium heat. Pat beet mixture into 3-inch round patties, making sure they are well condensed and sticking together nicely.
  3. Place 4 latkes in the pan at a time and fry on each side until brown and crispy. Each family likes their latkes at different consistencies, from slightly browned to almost black and very crispy. Remove latkes from oil and place on a platter layered with paper towels. Repeat until all latkes are made.
  4. Drizzle with sour cream or serve sour cream (or yogurt) on the side. Add a couple chopped roasted poblanos for added color and flavor, if desired.

Per serving: 109 cal, 8g fat (6g mono, 1g poly, 1g sat), 46mg chol, 3g protein, 7g carb, 2g fiber, 207mg sodium

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