A few nights ago, I was grating beets to throw over our salad and realized two things:
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It’s been 3 weeks since my last post on The Fresh Beet, and
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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).
Time flies….
I planned on making sweet potato latkes for dinner one night and then thought, why not throw some beets in?
Yeah, why not?
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- Despite what you may think, these are not hamburgers!
These upgraded latkes are just exploding with vitamins and minerals. And they taste great too 
Sweet Potato-Beet Latkes
Prep time:
Cook time:
Total time:
Serves: 4-6
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.
Ingredients
- 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
Instructions
- 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
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- They pair nicely with salmon and a side salad.
