Beet Latkes with Pomegranate and Greek Yogurt

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Beet Latkes with Pomegranate and Greek Yogurt

Beet Latkes with Pomegranate and Greek Yogurt
6 cups grated raw beets (use large holes on box grater)
6 tbsp. all purpose flour
2 tsp. ground cumin
1 tsp. baking powder
1/4 tsp. red pepper flakes
3 eggs, beaten
Salt and pepper to taste
1/4 cup canola oil for frying
2 cups fresh pomegranate seeds (arils)
1 cup plain Greek yogurt
2 tbsp. fresh dill

Prep: 20 minutes, Cook: 30 minutes, Serves: 8

1. Place grated beets on paper towels and squeeze out any liquid. Add beets, flour, cumin, baking powder, red pepper flakes, eggs, salt and pepper to a large mixing bowl. Stir until well combined.

2. Heat oil in a large skillet over medium heat. Spoon out beet mixture into 3-inch rounds. Cook each round for 5 minutes on each side. Drain on paper towels, then serve with fresh pomegranate seeds, yogurt and dill.

Nutritional Information:
231 calories, 7 g protein, 13 g total fat (3 g sat., 0 g trans), 24 g carbohydrate, 5 g fiber, 14 g sugar, 75 mg cholesterol, 185 mg sodium, 9 points


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