Red beet latkes with creme fraiche and chives (Rodbetsbiffar)
Made with equal parts beet and potato, miniature red beet latkes have an earthy flavor and a hint of sweetness. After they’re quickly pan-fried in butter and olive oil, the bright bite-size dots are punctuated by dollops of creme fraiche.
From the story: A Swedish summer
In a medium bowl, combine the grated beet and potato with the onion, bread crumbs, egg, lemon juice and parsley. Season with salt and pepper.
In a large skillet, melt the butter with the olive oil. Form small patties with the beet mixture and place on paper towels to drain. Fry until golden brown, about 2 to 3 minutes per side. Garnish with creme fraiche and chives.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
