Red beet latkes with creme fraiche and chives (Rodbetsbiffar)
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Made with equal parts beet and potato, miniature red beet latkes have an earthy flavor and a hint of sweetness. After they’re quickly pan-fried in butter and olive oil, the bright bite-size dots are punctuated by dollops of creme fraiche.
From the story: A Swedish summer
In a medium bowl, combine the grated beet and potato with the onion, bread crumbs, egg, lemon juice and parsley. Season with salt and pepper.
In a large skillet, melt the butter with the olive oil. Form small patties with the beet mixture and place on paper towels to drain. Fry until golden brown, about 2 to 3 minutes per side. Garnish with creme fraiche and chives.
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