ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crispy Root Vegetable Latkes with Beet Puree

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 45 mins
Total time 45 mins
Yield Serves 6 (serving size: 3 latkes and about 2 1/2 tablespoons beet puree)
Get the latkes going first, and while they cook, puree the sauce.

Ingredients

  • 2 cups grated peeled sweet potato
  • 2 cups grated peeled baking potato
  • 1 cup grated peeled parsnip
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, divided
  • 2 large eggs
  • 1 cup grated onion
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chopped dill (optional)
  • 1 cup chopped, peeled apple
  • 3 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 (8-ounce) package precooked red beets, drained

Nutrition Information

  • calories 232
  • fat 8.4 g
  • satfat 4.9 g
  • monofat 1.4 g
  • polyfat 1.1 g
  • protein 5.5 g
  • carbohydrate 33 g
  • fiber 4.5 g
  • cholesterol 60 mg
  • iron 1.6 mg
  • sodium 297 mg
  • calcium 37 mg

How to Make It

  1. Preheat oven to 325°.

  2. Place first 3 ingredients on paper towels; squeeze until barely moist. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cumin, 1/4 teaspoon salt, eggs, and onion in a bowl; beat with a mixer at medium speed until blended. Add potato mixture; beat with a mixer at low speed until combined.

  3. Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil; swirl. Heap 3 tablespoons potato mixture into pan to form a patty; flatten slightly. Repeat procedure 5 times to form 6 patties. Reduce heat to medium-low; cook 6 minutes on each side or until golden brown. Place latkes on a baking sheet; keep warm in oven. Repeat procedure twice with remaining oil and potato mixture to yield 18 latkes total. Sprinkle latkes with 1/4 teaspoon salt. Garnish with dill, if desired.

  4. Combine apple and remaining ingredients in a food processor; process until smooth. Serve with latkes.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.