Beet and Carrot Latkes

  • ¾ cup carrots, peeled and grated
  • 1 ½ cups beets, peeled and grated
  • 1 cup potatoes, peeled and grated
  • ¼ cup flour
  • 1-2 eggs, beaten
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • Cooking oil
  • Feta cheese, sour cream, yogurt to top, optional

Preheat oven to 450 and put in two baking sheets. Combine carrot, beet, and potato. Squeeze out and discard as much juice as possible using cheesecloth or a towel. Mix veggies with flour, egg, garlic, cumin and salt and pepper. Drop spoonfuls onto greased baking sheets and press down into patties, trying to keep edges smooth without stray bits sticking out to burn. Bake, turning once, for 25 mins. Serve with optional topping.