Golden Beet Latkes + Hamilton Beach Giveaway

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So I woke up this week and realized that it’s already the middle of December. The snow clued me in a little, but the giant 8 ft. tall santa and reindeer on my neighbor’s lawn is probably what really did me in. Anyways, it’s December and the holidays are almost here and I’m over the moon about it. Can’t you tell?

With Chanukah almost here, I need to continue my tradition of coming up with some new latke recipes. On last year’s menu, there were some carrot ginger latkes and some wild mushroom & roasted garlic latkes. Both were amazing. How could I top that? I really wanted to go for something somewhat simple for my first latke of the season. You really have to ease into it. I decided to turn to one of my favorite root veggies. Golden beets. I definitely don’t show enough love for the humble golden beet often enough. So a latke it must be.


Hamilton Beach recently sent me their Stack and Snap™ 10 Cup Food Processor to check out and use in my holiday cooking. What better way to test out a food processor then to abuse using it during my latke making fest?! It really is the perfect way to check out what it’s made of.

hamilton beach

I loved the simplicity of the set up as I took it out of the box. Everything just stacked together. There was very little question as to what piece goes where. I also loved how the shredding disc is reversible. One side slices and one side shreds. Another thing I noted as I took hold of the new appliance was how light it is. It didn’t feel cumbersome in my arms or on my kitchen counter.

When it got down to making the machine work, I was also pleasantly surprised and impressed. Beets are much firmer than potatoes, so I figured that shredding the beets would be a pretty good test. When I placed the beets in the feeding tube and pushed down, the beets were shredded in seconds! The machine was really strong and worked really well!

shredded beets

Later in the day, I tested the machine with some dried fruit and nuts. I tested with that mixture because I knew it would be difficult to cut through. and it’s what I used for charoset at Pesach. If this machine can handle my Passover Charoset, then it definitely is a winner! And lo and behold, it worked! It attacked the dried apricots and figs with gusto!

I didn’t think that a budget-friendly machine would work for me, but so glad that this Stack and Snap™ 10 Cup Food Processor works well! This food processor would be the perfect addition to my year-round kitchen gear AND for my pesach kitchen gear. I love how this machine processes the food so fast and is so easy to handle. I also love that it comes with the extra shredding and slicing disc.  I would definitely recommend this food processor to anyone! Good news for you, I’ve got one of these Hamilton Beach Stack and Snap™ 10 Cup Food Processor to give away!

Anyways, back to these golden beet latkes.

Here’s what I did.

I washed and peeled the beets and onions and then I quartered them. I processed them in the food processor with the shredding disc.

I transferred the mixture to a bowl and then added the chopped garlic, chopped dill, salt and pepper, egg and the flour. I mixed everything together well.

I then heated up some oil in my fry pan, shaped the mixture in to latke patties and then fried them until browned and crispy on both sides. I drained the latkes on paper towels.

latkes frying

I served the latkes with sour cream, though next time, I think I will serve them with a nice lemon aioli.

These latkes are delicious.

Check out the recipe below and don’t forget to enter to win your own Stack and Snap™ 10 Cup Food Processor!

vertical latkes

Golden Beet Latkes
  • 3 golden beets
  • 2 small onions
  • 2 tbsp. fresh dill, chopped
  • 2 cloves garlic, chopped
  • 6 tbsp. almond flour, (you can also use regular all-purpose flour)
  • 1 egg
  • 3 tsp. salt
  • 2 tsp. fresh ground pepper
  • Additional salt and pepper to taste
  • Oil for frying
  • - See more at:
  1. Wash, peel and quarter the beets
  2. peel and quarter the onions
  3. Using the shredding disc on your food processor, shred the beets and onions.
  4. Transfer to a large mixing bowl and add the rest of the ingredients
  5. Mix everything together well
  6. Form beet mixture in to thin patties and fry in hot oil until browned on both sides.
  7. Drain on paper towels.
  8. Serve with some sour cream and dill or a lemon aioli.
  9. Enjoy!

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**Hamilton Beach provided me with this food processor to review, but all opinions and the recipe are my own.

Spinach and Beet Salad with Goat Cheese

I never used to be a salad person. I would eat it and enjoy it, but I never really sought it out or really appreciated it. It wasn’t until I couldn’t eat salad that I started to crave it and get more creative with salad. Crohn’s has kept me away from raw vegetables on and off at different spurts in my life. So here I am now, Crohn’s free, and taking full advantage of this lull in my life. Summer has come on with full force and with that, we have some beautiful veggies showing up in the markets. Baby spinach is one of my favorite greens. You may have noticed that it shows up in some of my favorite dishes.

Since it’s summer time, I like to eat more fresh dishes that don’t require heating up the house.

I think it was my sister that introduced me to this Spinach and Beet Salad with Chèvre and Walnuts. I ate it on one of my visits back home to Minneapolis. Since then, I order this salad on whatever menu I see it on. I decided to make it myself. I had recently received some beautiful beets in the CSA and I had everything else in the fridge.

The spinach I used in this salad was prewashed and ready to go. I roasted some beets and I toasted some walnuts in the oven.

I served the salad with a red wine, basil  and shallot vinaigrette that I quickly whipped up in my Cuisinart Mini-Prep processor.


Spinach and Beet Salad with Goat Cheese
Recipe type: Salad
Serves: 4
  • 1 small bunch of beets (about 4-5 small beets)
  • 1 bag of pre-washed baby spinach
  • 1 cup walnuts
  • 1 small red onion, sliced thinly
  • 1 tbsp. olive oil
  • sea salt
  • fresh ground pepper
  • goat cheese (Chèvre)
  1. Preheat oven to 375.
  2. Trim off the ends of the beets and place in foil. Sprinkle olive oil over the beets and sprinkle with salt and pepper. Wrap in the foil.
  3. Roast the beets in the oven for about 40 minutes.
  4. Remove from oven and cool.
  5. While the beets cool, place the walnuts on some foil and toast in the oven for about 5 minutes.
  6. Remove from oven and cool.
  7. When cooled down, slice the beets thinly.
  8. Layer the salad - first the spinach, then the beets, then the onions and walnuts, then the goat cheese.
  9. Sprinkle on a dressing of your choice. I would recommend a red wine vinaigrette.


Red Wine, Basil and Shallot Vinaigrette
Recipe type: Salad Dressing
  • 1 shallot
  • 2 cloves garlic
  • 15 basil leaves
  • 5 tbsp. red wine vinegar
  • 2 tbsp. honey
  • ½ cup olive oil
  • 2 tsp. sea salt
  • 2 tsp. fresh ground black pepper
  1. Place everything except for the olive oil in to the food processor.
  2. Start blending the mixture.
  3. Slowly pour in the olive oil and let the mixture emulsify.
  4. Transfer dressing to a container.
  5. Enjoy on your favorite salad.



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