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Beet-Walnut Latkes with Goat Cheese

Beet-Walnut Latkes with Goat Cheese

Get Ready

Servings: Serves 30

Prep Time: 45 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

Beets provide a sweet, earthy flavor that's perfectly balanced with creamy, tangy goat cheese and walnuts. Serve on top of a spinach salad, or with baked salmon and sauteed Swiss chard or beet greens. These latkes also may be made without the goat cheese and served with a meat meal. They may be frozen in an airtight container.
1 tablespoon vegetable oil
3 whole Beets, peeled, quartered, and thinly sliced
1 cup Carrots, fresh, shredded
1 1/2 teaspoon fresh thyme leaves, coarsely chopped
1/4 teaspoon Salt
1 1/2 teaspoon Grated lemon peel or zest
2 tablespoon Freshly squeezed lemon juice
3 each Large eggs, beaten
1 cup Nuts, walnuts, English, dried, ground
4 oz Soft goat cheese

directions:

1. Preheat oven to 425 degrees F. Line two baking sheets with foil and spray with cooking spray, then grease each pan with oil.
2. In a large mixing bowl, combine beets and carrots and use a fork to mix well. Stir in thyme, salt, lemon zest, and lemon juice. Mix to distribute thoroughly. Add eggs and mix well. Stir in walnuts.
3. Crumble goat cheese, if using, into beet mixture. Use a rubber spatula or large spoon to fold in very gently so crumbles of cheese remain.
4. Use a soup spoon to scoop a heaping amount (about 3 Tbsp.) of beet mixture for each latke. Place scoops on prepared baking sheets and press each into a flat pancake shape with the back of a spatula. Latkes can be close together - about 1/2 inch apart - as they will not spread during cooking.
5. Bake latkes, two sheets at a time, for 15 minutes at 425 degrees F. After 15 minutes, remove pans from oven. Spray top of each latke with olive oil cooking spray, then flip over. Return pans to oven and bake an additional 12 to 15 minutes, until laktes are brown around the edges and on top. This is a little difficult to tell because beet laktes are dark, but tops should be firm and deges crisp. Serve warm. Latkes may be made in advance and refrigerated or frozen.
6. Reheat at 300 degrees F until warm, about 10 minutes.
Source: Hannaford fresh Magazine, November - December 2008

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Quantity Ingredients coupon
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1 tablespoon vegetable oil  
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3 whole Beets, peeled, quartered, and thinly sliced  
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1 cup Carrots, fresh, shredded  
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1 1/2 teaspoon fresh thyme leaves, coarsely chopped  
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1/4 teaspoon Salt  
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1 1/2 teaspoon Grated lemon peel or zest  
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2 tablespoon Freshly squeezed lemon juice  
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3 each Large eggs, beaten  
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1 cup Nuts, walnuts, English, dried, ground  
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4 oz Soft goat cheese  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 30
Base Nutrients
Calories 58 kcal (3%)
Calories from Fat 90
Total Fat 10 g (15%)
Saturated Fat 8 g (40%)
Cholesterol 25 mg (8%)
Sodium 55 mg (2%)
Total Carbohydrates 8 g (3%)
Dietary Fiber 6 g (24%)
Protein 8 g (13%)
Vitamins
Vitamin A 787 IU (2%)
Vitamin C 6 mg (7%)
Minerals
Calcium 21 mg (2%)
Iron 9 mg (50%)
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