Pure Potato Latkes
Joan Nathan, Nathaniel Wade
3034 ratings with an average rating of 4 out of 5 stars
3,034
1 1/4 hours, plus cooling and chilling
Garlicky Beet Spread with Yogurt, Dill and Horseradish
- Total Time
- 20 minutes, plus 1 to 1½ hours’ roasting
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 cups
- 2medium beets, scrubbed and trimmed
- 2tablespoons extra-virgin olive oil, more for beets
- 45grams walnuts (about ½ cup)
- 1very large clove garlic, minced
- 3grams kosher salt (1 teaspoon), more to taste
- 1cup Greek yogurt
- 2tablespoons lemon juice, more to taste
- 2teaspoons chopped dill
- 1½teaspoons prepared horseradish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
162 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 226 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
To roast beets, heat oven to 375 degrees. Place beets in a small baking dish and drizzle with olive oil. Add 3 tablespoons water to bottom of dish and cover tightly with foil. Bake until tender, about 1 to 1½ hours, turning beets after 45 minutes. Let cool, then peel.
- Step 2
Using a food processor, grind walnuts, garlic and salt until very finely ground. Scrape down sides of bowl. Add the peeled beets, oil, yogurt, lemon juice, dill and horseradish and pulse until relatively smooth. Taste for seasoning and add more lemon or salt, or both, if needed. Serve with latkes or fritters, or use as a dip for vegetables.
Private Notes
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Cooking Notes
Clare
Good even with less/no horseradish. Great dip for the swiss chard/feta fritters. Canned beets also work well.
Bob
Funny thing about these notes, everyone leaves a variant suggestion. Mine is no exception!
I found it to taste a bit flat given the Central American/ Mex food influence in our area. I spiced it up a bit by increasing the prepaired horseradish to 1Tbsp, and also adding 1/4 tsp ground cayenne pepper.
After those additions, it was 5 star.
Klkruger
Delish. Toast the nuts first or, alternatively, used smoked almonds. Use Greek yogurt or drain 1.5 cups standard yogurt with a sieve or cheesecloth till thick or the mix will be too thin. Can peel the beets, cut to 3/4" cubes, toss with oil and roast spread out on a sheet in a 425˚ oven and they'll be ready in 15 min or so, saving a lot of time.
lkp
Love this and have made it many times--an indulgence given that my husband can't stand beets.
My alterations:
toast walnuts
reduce yogurt to 1/2 cup
increase horseradish to 1 Tbs.
dill is optional
Ellie H.
This is definitely a "greater than the sum of its parts" recipe. I made it without horseradish (tasted great without, so decided not to add) and accidentally halved the salt, it should have had the full amount. I boiled the beets instead of roasting to save time, but would try it, and horseradish, next time! Served with crudites (pepper, cucumber, carrot) for an appetizer and it was a big hit. It paired especially well with cucumber.
Sherry
utterly delicious - I use freshly grated horse radish root and add even a little more than the recipe calls for - can't get enough of it - great on celery as a dip
or crackers - love
Daniela
Really delicious. A favorite with my friend who hates vegetables :) I used non-dairy coconut yogurt (unsweetened) with good results. I added a little extra lemon juice.
Jenny
Phenomenal dip - I used dried dill and it tasted wonderful.
Sophie
I make this often and each time and reminded why I love it so much. It is flexible in its preparation, becomes more complex with flavor as it ages, and sits a beautiful addition to any plate with its color.
Rosie
This is a multi-purpose recipe that's good to have on hand. Would make a dazzling splash on top of a potato soup. Liked it a lot.
Bethy
Much easier and quicker to microwave the beets. Deeeelish!
Ron
I shredded my beets for more texture and a stronger presence of beet flavor. I found this to be "the bomb". I severed it with rice crackers for some crunch. I love roasted beets.
Julie
This was great! I don't like spicy so I left out the horseradish but threw some garlic scapes from my CSA into the food processor. I served it alongside Melissa Clark's Zucchini and Carrot fritters in place of her suggested mint yogurt sauce since I had beets that needed using. They worked very well together and even my husband (who can't really stand beets) thought it was delicious.
David B.
Paired with latkes for Hanukkah. Absolutely perfect! Added a lot of extra dill.
Anna
This recipe is magical! The color was even more impressive than the picture on the recipe. I highly recommend making as is. Even those who are spice sensitive, the horseradish adds flavor. The only substitute I made was swapping raw pumpkin seeds for walnuts because of my allergy. It added the texture of the nuts, but not really sure if it mimics the taste since its been a lifelong nut allergy ;) but might try without the pumpkin seeds next time? All around this is a special recipe!
Lia
I made this with golden beets, which made the end result an unfortunate color. Taste was delicious. Next time I’m going lighter on horseradish though.
Evan
The beet vibes weren’t really for me, but people liked this a lot! I don’t think I would make it again for myself. Added extra yogurt, oil, and lemon juice. Needed a lot of salt!
DRP
Another substitution: I used sour cream instead of yogurt because that is what I had I didn’t want to go to the store twice in one day. Definitely good. My girlfriend really likes it. Made about two cups so might want to double it for a gathering.
Margaret
Has anyone frozen this? What is the consistency when thawed?
Briana Heaney
i wonder how adding some white beans would go over? gonna give it a try
Jennie
Delicious. Just wondering how people who didn't make fritters have been using this. I didn't find it a good match for vegetable sticks. It's hearty enough, with the walnuts and yogurt, to be considered a protein. As a crostini topping? To accompany a bland cheese? I've got a tub of this delicious but perplexing glop to finish now.
charlotte
delicious. Used it with the swiss chard fritters for last night Hanukah. Will make again.
Liz L
Subbed toasted pine nuts (55g) for walnuts as I didn’t have any and walnuts can be bitter to me. Was OUTSTANDING. Will forever roast extra beets anytime I make them so I can make this as well.
Dawn
How much in ounces or grams should the beets weigh?
nanbrand
Great way to use beets from your garden! This seemed a bit bland, so I added a diced cayenne pepper and extra horseradish. Very good with chips or crackers.
Andrea
Remove the beet greens, keeping 1 inch of the stem on the beet. Wrap each beet in heavy duty foil and roast at 425F for 45 min or more. You smell their earthy goodness when they are almost ready. When tender unwrap each beet. Their skins are easily removed. James Beard taught me that. His favorite beet recipe was puréed roast beets and carrots (Cuisinart). Balsamic vinegar would be a lovely addition. Delicious!
Miranda
Made using golden beets and it was beautiful. Doubled the horseradish.
RES
If you fancy Russian svelkolnik (a cold borscht served in summer), you are bound to fancy this beet spread (or vice versa). It's a keeper! To expedite roasting and add flavor, I peeled and cut the beets into 1 1/2" pieces, sprinkled with olive oil, and roasted them for 35 minutes, turning twice to prevent burning. In the end, I used 1 beet and added an extra 1/2 cup yogurt. More beets would have been too beety for me. Dill is obligatory, in my opinion. I served the horseradish on the side.
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