“The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies.” — Tom Robbins, Jitterbug Perfume
These savory little root vegetable latkes are from Annie & Dan Shannon’s Betty Goes Vegan, page 466. These were easy to prepare and ever so tasty. Made using beets, carrots, potatoes, and onions these are baked, not fried like latkes are typically prepared, which makes them that much healthier. We served them with Sour Dressing from Vegan Deli by Joanne Stepaniak, page 123, and a chopped chive garnish.
Latke Fact: The word “latke” itself is derived (via Yiddish) from the Russian/Ukrainian word латка meaning “patch.”
Ooh these look yum!
Rowena
Why thank you very much, Rowena! 🙂
Your posts make me hungry! yum!
Aww, thank you so much, Flamenkitaviajera! 🙂
They turned out beautifully browned in the oven! What temp?
Thank you so much, my dear! 🙂 We baked these at 450 degrees for 5 minutes, then flipped them and cooked for 5 more minutes, and repeated this process a couple of times until they were the desired crispness. They were surprisingly crunchy and latke-ish despite being baked instead of fried.
Got it. They looked very latke-ish despite oven preparation!