Curried Beet Latkes with Tahini "Sour Cream"

Serves 4-6

A new take a traditional holiday dish. They are lower in carbohydrate than the original version and gluten-free but still just as tasty.

2 medium beets
1 medium turnip
2 large carrots
1 medium onion
1 cup chickpea flour
2 eggs, beaten
2 tsp curry powder
1 1/4 tsp salt (or more to taste)
¼ cup chopped cilantro
1/4 tsp cayenne (optional- adds spice)
1/4 tsp pepper
Coconut oil for frying

"Sour Cream"
½ cup tahnini
½ cup water
¼ lime juice
¾ tsp salt
2 tbsp olive oil

First make the "sour cream," by blending tahini, water, lime juice and salt in a food processor. While blending, slowly add olive oil. The cream should be thick in consistency. It is best to chill 1-2 hours before serving. So you will want to make this ahead of time.

Peel beets, carrots, onion and turnips. Shred the vegetables using a food processor or hand grater. Place the shreds in a bowl and blot a few times with a cloth or paper towel to remove excess liquid from the shreds. Add egg, chickpea flour, salt, curry powder and cilantro to the shreds in a bowl and mix thoroughly. Scoop up ¼ cup of the vegetable latke mixture and shape into a flat, compacted disc. Place a large skillet over medium heat and add coconut oil. Place the disk carefully into the hot oil. Fry on each side for 2-3 minutes until brown and crispy. Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain. Serve within 10 minutes of frying with a dollop of "sour cream."