- Prepare the latkes
- Cook lentils
- Roast peppers
- Fry latkes
- While latkes are frying, make salad dressing
- Prep and finish salad
Beet carrot mozzarella latkes
These gluten-free latkes are always a hit because they have such gorgeous color, flavor and are cheesy when you bite into them! They are so flavorful that you don’t even need any toppings! You can make them hours in advance and just warm them up in the oven right before serving.
Tips for successful latkes: Drain as well as you can. Don’t make too many at a time and don’t move them or touch them in between. Use a spatula and a wooden spoon to turn the latke to its other side. If your oil gets dirty and bubbly, pour it out and pat the pan dry and use fresh oil for the next batch.
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Ingredients:
- 1 sweet potato medium or large
- 1/2 carrot peeled
- 1/2 beet peeled
- 3/4 cup fresh mozzarella cut into cubes
- 2 eggs beaten
- 2 tablespoons fresh basil chopped
- 1 teaspoon salt pink Himalayan
- 1/2 cup extra virgin olive oil
Directions:
- Hand grate the sweet potato, carrot, and beet and strain well, using a strainer and your hands to squeeze out any excess liquid.
- Place in bowl and add the rest of the ingredients except the olive oil. Mix well.
- Prepare a large skillet on high heat. Add ½ cup of olive oil heat for about 1 minute.
- Prepare the mixture in the palm of your hands making a small but thick latkeh. Place it very carefully into the oil and fry for 5 minutes per side. Serve hot.
Notes & Tips:
Serve hot. Yields 8 latkes. Can double the recipe if needed! Can make these hours ahead of time and just reheat gently in oven before serve.
Orange and pepper salad
This salad is so filling. There are a few more steps than you would probably prefer for a salad, but they are easy steps and take seconds of prep time. SO worth it!!
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Ingredients:
- 1 cup black lentils
- 4 ounces kale finely chopped
- 2 red peppers sliced
- 2 oranges peeled and sliced
- 1/4 cup extra virgin olive oil
- 1/2 cup Balsamic vinegar
- 1/4 cup fresh dill chopped
- 2 tablespoons honey
- 1 teaspoon salt pink Himalayan
Directions:
- Preheat oven to 450°F. Prepare a baking sheet with parchment paper. Add sliced peppers, 2 tablespoons of olive oil, and 2 tablespoons of balsamic vinegar. Mix well and place in oven for 30 minutes.
- Prepare large pot with water on the stove. Bring to a boil. Add the lentils and cook for 20 - 25 minutes or until texture is firm but soft when you bite into them. Drain lentils and place in a large salad bowl. Add the kale, oranges and peppers.
- For dressing: In a separate jar, add the remaining olive oil, vinegar, dill, honey and salt. Cover and shake well. Add to the salad at least 20 minutes before serving, but can be done one day ahead.
Notes & Tips:
Feel free to add feta cheese (just add less salt to the dressing) or grilled chicken to make it a full meal!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Believe it or not these latkes reheat amazingly OR are amazing room temperature!!! If you have salad leftover, add a cheese or protein to it (even dressed it will hold beautifully for the next two days) My top choices would be; feta cheese, pulled chicken or tuna fish.
