Looking for something unforgettable for your next brunch, appetizer party, or holiday gathering? Let me introduce you to Beet & Goat Cheese Latkes. These vibrant, jewel-toned fritters are gloriously crisp on the outside and tender in the center, all thanks to earthy beets, mellow onion, and a crown of tangy, creamy goat cheese. The combination is as delicious as it is eye-catching, and I promise—they’re every bit as fun to make as they are to eat!

Beet & Goat Cheese Latkes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Beet & Goat Cheese Latkes has a purpose, bringing bold flavor, gorgeous color, and irresistible texture. Here’s what you’ll need and why each one deserves a spot in your kitchen lineup.

Beets: These are the star! They lend beautiful color and a natural sweetness that pairs perfectly with creamy goat cheese.
Onion: Grated onion provides a mellow bite and moisture, rounding out the flavors.
Eggs: Essential for binding everything together and giving the latkes their structure.
All-purpose flour (or matzo meal): This helps hold the latkes together and ensures the crisp, golden edges we all love.
Salt: Don’t skimp—salt sharpens all the flavors and keeps the beets from tasting flat.
Black pepper: A touch of heat to keep things interesting.
Garlic powder: Adds subtle savory depth; a little goes a long way.
Dried thyme (optional): Earthy thyme echoes the beets for a pleasant herby note (but you can leave it out if you prefer).
Goat cheese: Choose a creamy, tangy goat cheese to take these latkes into showstopper territory!
Vegetable oil: For frying—use a neutral oil so the beet and goat cheese flavors shine through.
For serving (optional): Sour cream or Greek yogurt, extra goat cheese crumbles, and fresh herbs like dill, parsley, or chives for finishing flair.

How to Make Beet & Goat Cheese Latkes

Step 1: Grate the Beets and Onion

Start by peeling your beets, then coarsely grating them using a box grater or the grating blade in your food processor—whatever’s easiest for you! Having finely shredded beets and onion ensures every bite of latke is flavorful and tender. Don’t forget to squeeze out as much liquid as possible with a clean kitchen towel; this crucial step means crispier, less soggy latkes. Pro tip: Wear gloves to avoid pink hands!

Step 2: Mix the Batter

Transfer the well-drained beets and onion into a big mixing bowl. Add your lightly beaten eggs, flour (or matzo meal), salt, pepper, garlic powder, and dried thyme if you’re using it. Stir everything together until evenly combined—it’ll be a gorgeous, jewel-toned mixture full of promise!

Step 3: Heat the Oil

Pour about 1/4 inch of vegetable oil into a large skillet and set it over medium-high heat. You want the oil shimmering but not smoking—a small drop of batter should sizzle right away when it hits the pan. Hot oil is the key for that irresistible, golden crispness signature to great Beet & Goat Cheese Latkes.

Step 4: Form and Fry the Latkes

Scoop roughly 2 tablespoons of the beet mixture for each latke and gently drop them into the skillet. With the back of your spoon or spatula, press to flatten each mound slightly for even cooking. Cook for 3–4 minutes on each side, until each latke is crisp and golden-brown around the edges and cooked through in the center. Don’t overcrowd the pan—work in batches for best results.

Step 5: Drain and Cheese

As you finish each batch, transfer latkes to a paper-towel lined plate to drain. While they’re still warm, scatter a generous pinch of crumbled goat cheese on top—watch it get a little melty and dreamy. If you’re making a crowd-sized batch, keep finished latkes warm in a low oven (200°F) while you fry the rest.

Step 6: Serve and Enjoy!

Arrange your Beet & Goat Cheese Latkes on a platter, dollop with sour cream or Greek yogurt, and scatter over more fresh herbs or goat cheese crumbles. Their vibrant color and incredible aroma make for an unforgettable moment—dig in and watch them disappear!

How to Serve Beet & Goat Cheese Latkes

Garnishes

Don’t be shy with your toppings! A little extra goat cheese sprinkled over the warm latkes ramps up the creaminess, while a dollop of sour cream or Greek yogurt adds tang and cools things down. Finish with a scatter of dill, chives, or parsley for a burst of freshness and a splash of green to complement those ruby-red beet tones.

Side Dishes

Beet & Goat Cheese Latkes are delightful on their own, but they also make a fabulous side with everything from a leafy fennel salad to roasted salmon or chicken. For brunch, serve with smoked fish, a crisp green salad, or a fruit platter—they play beautifully with both sweet and savory flavors.

Creative Ways to Present

Turn Beet & Goat Cheese Latkes into a showstopper appetizer by making mini versions (just use 1 tablespoon per latke), then skewering with a toothpick and a cube of marinated beet or cucumber. Or stack them high for a dramatic presentation at brunch! Try them as a base for poached eggs, slider-style sandwiches, or topped with a quick beet vinaigrette for even more flavor and eye candy.

Make Ahead and Storage

Storing Leftovers

If you have any Beet & Goat Cheese Latkes left over, let them cool completely, then place in a single layer in an airtight container. Separate layers with wax or parchment paper so they don’t stick together. Store in the fridge for up to 3 days—they reheat beautifully!

Freezing

Want to prep ahead? Freeze your fully cooked and cooled latkes in a single layer on a sheet pan, then transfer to a resealable freezer bag or airtight container. They’ll keep for up to 2 months. Reheat straight from the freezer—no need to thaw.

Reheating

For best results, reheat Beet & Goat Cheese Latkes in a 350°F oven for 10–12 minutes until crispy, or pop them in an air fryer at 350°F for 6–8 minutes. They’ll taste almost as fresh as day one, with every bit of that signature crunch.

FAQs

Can I make Beet & Goat Cheese Latkes gluten-free?

Absolutely! Swap the flour for potato starch or your favorite all-purpose gluten-free flour blend. The latkes will hold together beautifully, and you’ll still get all that signature crispiness and flavor.

Do I need to cook the beets first?

Not for this recipe—the beets are grated raw and cook through perfectly during frying. This keeps the process quick, preserves color and nutrients, and gives the latkes a slightly sweet bite.

Can I use a different cheese?

Of course! While tangy goat cheese pairs best with the earthy beets, you could try feta for a saltier twist, or soft ricotta for a milder, creamier finish. Just avoid cheeses that are too melty, or you may lose that signature crumble.

How do I avoid soggy latkes?

The trick to truly crisp Beet & Goat Cheese Latkes is squeezing out as much moisture as possible from your grated beets and onions before mixing. Don’t skip this step—it makes all the difference!

Can I make these latkes ahead of time?

Definitely! You can grate the beets and onion a day ahead, wrapping them in paper towels and storing in the fridge. The latkes themselves can also be fried ahead and reheated just before serving so they’re hot and crunchy.

Final Thoughts

I hope you feel inspired to make a batch (or two!) of Beet & Goat Cheese Latkes. They’re colorful, craveable, and sure to bring smiles to the table no matter the season. Give them a try—you just might discover your new favorite way to enjoy beets!