Celebrate Hanukkah with our take on a healthier latke recipe. The latkes are baked instead of fried. And yet they still retain a satisfying mouthfeel since they’re filled with goat cheese. Making latkes with beets instead of potatoes also gives them a nice rich color along with a boost of antioxidants and folate. You can serve them on a spinach salad or with sautéed greens.
Beet-Walnut Latkes with Goat Cheese
- 1 tbsp extra virgin olive oil
- 3 whole beets, peeled, quartered and thinly sliced
- 1 cup carrots, shredded
- 1 1/2 tsp fresh thyme leaves, coarsely chopped
- 1/4 tsp sea salt
- 1 1/2 tsp lemon zest
- 2 tbsp lemon juice
- 3 large egg whites, beaten
- 1 cup walnuts, finely chopped
- 4 oz soft goat cheese
- non-fat Greek yogurt, for topping
1. Preheat oven to 425 degrees F. Line two baking sheets with foil and spray with cooking spray. Add a dab of extra virgin olive oil to each pan and spread evenly with a BBQ brush.
2. In a large mixing bowl, combine beets and carrots, and use a fork to mix well. Stir in thyme through lemon juice and mix well. Add egg whites and walnuts and mix well.
3. Crumble goat cheese, then use a spatula to fold it gently into beet mixture, so that crumbles of cheese remain.
4. Use a spoon to scoop a heaping amount (about 3 tablespoons) of the beet mixture for each latke. Place scoops on prepared baking sheets and press each into a flat pancake with the back of a spatula.
5. Bake for 15 minutes. Brush each latke with extra virgin olive oil and flip over. Bake an additional 12 to 15 minutes, until latkes are firm and edges are crisp. Serve warm with a dollop of non-fat Greek yogurt.