Beetroot latkes

Beetroot latkes

These vibrant Beetroot Latkes are crispy on the outside and tender on the inside, infused with warm spices and fresh lemon zest. Served with a cooling mint yogurt and a bright rocket and cherry tomato salad, they make for a delightful, colorful meal.

Vegetarian

Prep Time

15 min

Cook Time

20 min

Servings

3

Beetroot latkes are a delicious twist on the traditional potato version, showcasing the earthy sweetness of beetroot with a blend of aromatic spices like caraway seed and cumin. This dish gently combines Eastern European culinary heritage with Mediterranean flavors, making it both familiar and refreshingly unique. The preparation starts with grating the beetroot and mixing it with flour, egg, garlic, and spices, forming a batter that fries up beautifully to golden perfection. After frying until crisp, the latkes are gently finished in the oven to ensure a perfectly cooked interior without sogginess. The inclusion of fresh lemon zest adds a zesty brightness that cuts through the richness, while the accompanying mint yogurt offers a cooling contrast. The accompanying simple salad of peppery rocket leaves and juicy cherry tomatoes adds freshness and a hint of acidity, balancing the dish wonderfully. This recipe pairs well with light white wines or a crisp rosé and makes an excellent starter or vegetarian main. Whether served for a festive meal or a casual lunch, these beetroot latkes provide a satisfying combination of textures and flavors with a beautiful pop of color on the plate.

Ingredients

  • 1 tablespoon Rapeseed Oil
  • 4 tablespoon Greek Yogurt
  • 0.5 bag Mint
  • 150 g Rocket
  • 130 g Cherry Tomatoes
  • 400 g Beetroot
  • 1 beaten Egg
  • 1 tablespoon Plain Flour
  • 1 clove finely chopped Garlic
  • 1 tsp Caraway Seed
  • 0.5 teaspoon Ground Cumin
  • Zest of 1 Lemon

Instructions

Heat your oven to 180°C (160°C fan/gas mark 4) to prepare for finishing the latkes after frying. Begin by combining all the ingredients—the grated beetroot, beaten egg, plain flour, finely chopped garlic, caraway seed, ground cumin, rapeseed oil, and fresh lemon zest—into a large mixing bowl. Stir until a cohesive mixture forms, bursting with fragrance from the spices and citrus. Next, warm a splash of oil in a large non-stick frying pan over medium heat. Using a spoon, carefully shape the mixture into six evenly sized round latkes, placing them gently into the hot oil. Fry each latke for 4 to 5 minutes per side, or until they develop a crisp golden-brown crust that encases the tender beetroot within. Once browned, transfer the latkes to a baking sheet and place them in the preheated oven to bake for 10 minutes—this ensures they are cooked through without losing their crunch. While the latkes finish baking, prepare the refreshing accompaniments. In a small bowl, blend the Greek yogurt with freshly chopped mint, creating a cool, fragrant sauce perfect for dipping. Toss together the peppery rocket and halved cherry tomatoes in a salad bowl, ready to add freshness and vibrant color to your plate. Serve the warm latkes alongside the mint yogurt and salad to enjoy a delightful mix of crispy, creamy, and fresh flavors.

Quick Info

Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
3

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