Savory Beet Latkes - Kosher.com

Ingredients

• 1/4 cup chopped scallions, white and green parts (about 2 large)
• 1 tablespoon chopped fresh thyme
• 1 teaspoon Haddar Kosher Salt, or more to taste
• 2 cups peeled and shredded red beets (about 11 ounces, 2 to 3 medium beets)
• 1 cup peeled and shredded carrots (about 6 ounces, 2 to 3 medium carrots)
• 1 cup peeled and shredded celery root (about 8 ounces, 1/2 small celery root)
• 1 cup peeled and shredded Idaho or russet potato (about 12 ounces, 1 large potato)
• 1/4 cup rye or Shibolim Whole Wheat Flour, or more as needed to hold the raw latkes together
• 1 cup crumbled chèvre, or other soft goat cheese (about 5 ounces)
• 1 large egg, lightly beaten
• 2 tablespoons neutral oil, such as Gefen Canola, plus more as needed, for frying
• sour cream
• chopped chives
• Gefen Applesauce