This week, Chef Rob Valencia of Great Performances Catering shows Tina Redwine how to make Beet Latkes. If you have any questions, please email tredwine@news12.com.

2 cups matzo meal

¼ cup corn starch

1 cup shredded beets

1 cup shredded Yukon gold potatoes (squeeze out excess liquid)

2T grated white onion

1T grated garlic

Directions: 

Combine the grated beets, Yukon gold potatoes, onions, garlic, matzo meal, & cornstarch. Season to taste with salt and pepper.

Let sit for 10 minutes to let the mixture absorb

Heat Canola oil in a sauté pan over medium heat

Add walnut sized balls of the mixture into the pan- flatten into disks with a spatula. Cook until crispy on first side then flip and crisp the other side. Drain on paper towel. Repeat with the rest of the mixture.

To Serve, season the warm latkes with sea salt, top with a little of the cuke mixture then top with the lemon verbena aioli.