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  • Writer's pictureNatalya Fisher

Red & Golden Beet Latka Salad

Gluten Free ~ Vegan

A Festive Healthy Holiday Recipe!

Golden & Red Beet Latka Salad

W/ Jerusalem Artichokes, Pomegranate, & Mandarins


To be honest this was not the direction I was going with my latke recipe! Yes, I wanted to make vegan & baked latkes but they ended up not sticking. Recipes sometimes don't come out as planned! I have learned this over & over again. It takes patience & it takes curiosity to create dishes. I really wished this recipe would be the most appetizing looking latke anyone has ever seen! But hey, sometimes one recipe turns into another beautiful dish! I didn't look at the "failed" latkes as a failure or as me failing! I looked at what was in front of me & tried to figure out what I can do without it all going to waste. I thought if I slightly crumbled & continue to bake them till they were crunchy, it would be perfect in a salad. I was at first frustrated but I had to think outside the box. Cooking teaches me so many lessons! I think that's the beauty of any art! I hope you like this recipe! May you recognize the light in the mess & let your creativity make something beautiful out of it! Happy Holidays!


Latke Crumble

3 Red Beets

2 Golden Beets

1 Sweet Potato

1 Fennel Bulb

3 Tbsp Parsley (Finely Chopped)

3 Tbsp Onion Powder

3 Tbsp Rosey Harrisa from New York Shuk

2 Tbsp Avocado Oil

1 tsp Sea Salt

½ Lemon Juice


3 Cups Chopped Spinach

1 Cup Romaine Lettuce

1 Cup Rainbow Chard

¼ Cup Pomegranates

2 Mandarins (I cut each piece of mandarin in half to make a thinner bite)

Oven Roasted Jerusalem Artichokes aka Sun-chokes

6 Jerusalem Artichokes

1 Tbsp Avocado Oil

½ tsp Salt

¼ tsp Black Pepper


¼ Cup Olive Oil

3 Tbsp Pomegranate Vinaigrette (from Trader Joe's)

2 Tbsp Maple Syrup

½ Lemon Juice

1 Mini Red Long Red Hot Pepper (optional)

Pinch of Salt



Preheat the oven to 400°. Wash & peel beets & sweet potato. Place in the food processor with the grading blade (looks like a flat grader). If you don't have a food processor grade by hand. Grade the fennel bulb as well. I save the fennel leaves to garnish the salad. Take the ingredients from the food processor & squeeze out the liquid. This helps make them more crunchy!

Place all the latke ingredients into a big bowl & mix well. On a baking tray lay out tin foil & spay with some oil. Thinly lay out mixture on the pan & bake for 25 minutes or until lightly browned. I personally like them a little more well done. Let cool & add to salad before serving.

While the latkes are cooking also cook the Jerusalem Artichoke.

Wash well otherwise it will have a sandy feel. I srucb with a sponge but you can peel them if you prefer. Cut into 1 inch squares. Toss in avocado oil, salt, & Pepper. Line a baking tray with a baking sheet & bake until tender. About 15-20 minutes.


Cut all the leafy ingredients & place in a bowl. Add in the pomegranates, mandarins, & cooked sun-chokes. I mixed the salad dressing in a mason jar.

When ready to serve mix the salad with the dressing & top the salad with latke crumbles & garnish with fennel leaves!

Have a wonderful Holiday!

Serve & Share with Love


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