A few nights ago, I was grating beets to throw over our salad and realized two things:
It’s been 3 weeks since my last post on The Fresh Beet, and
I’m well overdue for a beet recipe!
To sum up #1: my car has been out of service and I’ve been trying to fix it (not the quickest solution but hey, now I know how to change my battery, spark plugs, fuses and relays); I flew down to Florida for my sister-in-law’s baby shower (eeek!); and I’ve been working on work outside of work (as a new Kidney Transplant Dietitian, there’s always more learning to do).
I planned on making sweet potato latkes for dinner one night and then thought, why not throw some beets in?
Yeah, why not?
These upgraded latkes are just exploding with vitamins and minerals. And they taste great too 🙂
Sweet Potato-Beet Latkes
These sweet potato and beet fritters pan fry nicely in hearty health – crispy on the outside, moist and soft on the inside. A nutritious starch to be served as a side for lunch or dinner.
- 2 medium sweet potatoes, washed, unpeeled and grated
- 2 medium beets, washed, peeled and grated
- 1 small onion, chopped
- 2 eggs
- 1/4 cup garbanzo bean flour (or whatever flour you have on hand)
- A couple hearty dashes of salt and pepper
- 1 TBS cinnamon
- 1 TBS corriander
- Mix all ingredients in a large bowl until well incorporated.
- Heat a flat pan to med-high heat with about 1 TBS oil (canola or olive). When a splash of water dances atop the oil, you know it’s ready.
- Using your hands, grab a golf ball size of batter and dollop onto the pan, flattening with a spatula so the latke cooks evenly. Cook for 3-5 minutes on each side.
- Repeat until done.
Serving size: 4 latkes Calories: 156 Fat: 3 Saturated fat: 1 Unsaturated fat: 1.5 Trans fat: 0 Carbohydrates: 26 Sodium: 520 Fiber: 5 Protein: 7