Latkes with Beet Relish

Robin Bar-On, the chef at Pickled Lemon in Boulder, loves to experiment with traditional recipes. “I like to serve this spin on traditional latkes with a horseradish beet relish—the flavor combo is great!” she said. “The latkes are my recipe. They are vegan and also healthier because I have removed the eggs.” This recipe is also gluten free. Bar-On loves vegetables and uses a variety, instead of only using potatoes. “The beet salad, or relish, is my grandmother’s. I admit, I’m an experimental chef and I have tried to tamper with her recipe several times in the past—only to return, staunchly, to her original recipe, which seems to be impossible to improve.”

Latke Ingredients

• 1 Yukon gold potato
• 1 garnet yam (sweet potato)
• 1 large green zucchini
• 1 small red onion
• 1/2 bunch parsley, chopped, not too small
• 1 tsp salt
• 1/2 tsp black pepper (optional; may want to
omit if making for kids)
• 1/4 tsp nutmeg
• 2 tsp cornstarch
• 1/4 C rice flour

Instructions

1. Shred the Yukon potato, sweet potato, zucchini and red onion. You can use a food processor with a shredder attachment or you can use a cheese grater. In a large bowl, combine shredded veggies with chopped parsley and all the other ingredients and mix well.

2. In a cast iron pan heat 1″ of canola or peanut oil. The oil is ready when a drip of water makes it sizzle.

3. With your hands, grab a small handful of the vegetable mixture and squeeze out any extra water from the mix. Add to pan, leaving a little space between each new patty. Fry about 2 minutes on each side, depending on how thick the patty is. Remove from the pan to a plate lined with paper towels to absorb the excess oil.

Grandma’s Horseradish Beet Ingredients

• 3 lbs red beets
• 6″ piece horseradish root, fresh
• 1/3 C apple cider vinegar
• 2 tsp salt
• 1/8 C sugar
• 1 tsp black pepper

Instructions

1. Leaving the skin on, boil the beets in water until easily pierced with a knife. Drain and discard the water (or use to start an excellent veggie stock or cabbage soup). Peel the beets when they are cool enough to handle. Run the beets through a shredder on a food processor or grate on a cheese grater.

2. Peel the horseradish root. Run through the shredder of the food processor (at this point, if you have a smaller shredder blade, switch to the smaller).

3. In a mixing bowl, combine all the ingredients. Make extra of this salad, it keeps great in the fridge and goes with lots of different foods.