Dinner

Beetroot Latkes with Mint Yogurt and Rocket Salad Recipe

BySophie Carsel January 22, 2026January 22, 2026

Introduction

Beetroot latkes are a vibrant twist on a classic dish, combining the earthy sweetness of beetroot with warm spices. Crispy on the outside and tender inside, they pair perfectly with a fresh salad and cooling mint yogurt for a light, flavorful meal.

A round light brown plate sits on a white marbled surface, holding three dark purple, shredded patties arranged on the right side. On the left side, there is a small white square bowl filled with white creamy yogurt sauce drizzled with yellow olive oil and sprinkled with green herbs. Next to the bowl, there is a fresh salad made of mixed green leaves and red cherry tomato halves scattered on top. The colors contrast with each other, making the dish look fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp rapeseed oil
4 tbsp fat-free Greek yogurt
½ small bunch mint leaves, finely chopped
150g mixed rocket salad leaves
130g cherry tomatoes, halved
400g raw beetroot, peeled, trimmed and coarsely grated
1 large egg, beaten
1 tbsp plain flour
1 large garlic clove, grated
1 tsp caraway seeds
½ tsp ground cumin
1 lemon, zested

Instructions

Step 1: Preheat your oven to 180°C (160°C fan) or gas mark 4. In a large bowl, combine the grated beetroot, beaten egg, plain flour, grated garlic, caraway seeds, ground cumin, and lemon zest until well mixed.
Step 2: Heat the rapeseed oil in a large non-stick frying pan over medium heat. Spoon the beetroot mixture into the pan to form six round latkes. Cook for 4-5 minutes on each side until golden and crispy.
Step 3: Transfer the cooked latkes to a baking sheet and bake in the oven for 10 minutes to ensure they are fully cooked through and maintain crispness.
Step 4: While the latkes bake, combine the fat-free Greek yogurt with the finely chopped mint leaves in a small bowl to make the mint yogurt.
Step 5: Toss the mixed rocket salad leaves with the halved cherry tomatoes in a serving bowl.
Step 6: Serve the warm beetroot latkes with the mint yogurt and the fresh salad on the side.

Tips & Variations

For extra crispiness, squeeze out excess moisture from the grated beetroot before mixing.
Swap the rocket salad for spinach or mixed baby greens for a different flavor profile.
Add a pinch of smoked paprika or chili flakes to the latke mixture for a spicy kick.
Use a vegan yogurt alternative and replace the egg with a flax egg to make this recipe vegan-friendly.

Storage

Store any leftover latkes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or a non-stick pan to retain crispness. The mint yogurt and salad are best served fresh but can be kept separately in the fridge for up to 1 day.

How to Serve

A white round plate on a white marbled surface holds three dark purple beet patties with a slightly rough texture placed on the right side. On the top left, a small white bowl contains creamy white yogurt sauce with swirls of olive oil and sprinkled green herbs. Next to the bowl, fresh mixed greens and halved cherry tomatoes add bright green and red colors with crisp, leafy textures. The arrangement is simple and neat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beetroot latkes in advance?

Yes, you can prepare the mixture ahead of time and store it in the refrigerator for a few hours before cooking. Cook the latkes just before serving for the best texture.