Beetroot latkes served with salad

Beetroot latkes

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(2 ratings)

Prep: 25 mins Cook: 20 mins


Serves 2

Make beetroot the star ingredient with these healthy latkes which provide three of your 5-a-day. The purple root is packed full of vitamin C and folate 

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal307
  • fat10g
  • saturates1g
  • carbs28g
  • sugars19g
  • fibre8g
  • protein22g
  • salt0.6g
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  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 4 tbsp fat-free Greek yogurt
  • ½ small bunch mint leaves, finely chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 150g mixed rocket salad leaves
  • 130g cherry tomatoes, halved

For the latkes

  • 400g raw beetroot, peeled, trimmed and coarsely grated



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 1 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp plain flour
  • 1 large garlic clove, grated
  • 1 tsp caraway seeds
  • ½ tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients. 

  2. Heat the oil in a large non-stick pan. Spoon in the mixture to make six round latkes. Fry for 4-5 mins on each side, then transfer to a baking sheet and bake for 10 mins.

  3. Combine the yogurt and mint in a small bowl. Toss the salad leaves and tomatoes together, then serve the latkes with the mint yogurt and salad.

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