Turning Tradition Pink
Adding beets to Chanukah latkes makes a holiday treat even more fun.
Well, Thanksgivukkah is safely in the past, so instead of focusing on Chanukah-Thanksgiving mash-ups, we can stick solely to dishes for the Festival of Lights.
Latkes might be one of my favorite foods of all time (not exaggerating at all), and while obviously I love the classic, it's fun to mix things up as well. (In the past I've brought you zucchini latkes, curried sweet potato latkes and cauliflower latkes). This year, I thought of going pink - with beets, of course! The beets add a nice, mellow sweetness to the latkes, though they don't get quite as cripsy as an all-potato variety do.
I'm normally against adding flour to latkes, but with the beets it's kind of a necessity to get them to stay together as a patty. You may need to adjust the amount to your liking. Peeling and grating the beets can turn your hands a bit pink but it generally washes away with a good scrubbing. Your clothes will be harder, though - I recommend an apron.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.