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Beetroot latkes served with salad

Beetroot latkes

A star rating of 4.4 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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 

  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal307
low infat10g
saturates1g
carbs28g
sugars19g
fibre8g
protein22g
salt0.6g
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Ingredients

  • 1 tbsp rapeseed oil
  • 4 tbsp fat-free Greek yogurt
  • ½ small bunch mint leaves, finely chopped
  • 150g mixed rocket salad leaves
  • 130g cherry tomatoes , halved

For the latkes

  • 400g raw beetroot , peeled, trimmed and coarsely grated
  • 1 large egg , beaten
  • 1 tbsp plain flour
  • 1 large garlic clove , grated
  • 1 tsp caraway seeds
  • ½ tsp ground cumin
  • 1 lemon , zested

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2019

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Overall rating

A star rating of 4.4 out of 5.8 ratings
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