1 large red beet
3 Yukon Gold potatoes (about 1 1/2 pounds)
2 medium red onions
2 cups canola oil, divided
2 eggs, beaten
1/2 cup flour
1 recipe horseradish-caraway crème fraîche
1 recipe carrot purée
1. Heat the oven to 375 degrees. Trim the beet, wash it and wrap it in foil. Roast it in the oven for 1 hour, until a knife easily pierces through the flesh. Cool before handling; remove the skin.
2. Peel the potatoes, onions and carrot. Using a box grater, grate the potatoes, carrot and beet separately, squeezing the moisture out of each vegetable using a colander or paper towels, then combine the vegetables in a large bowl. Grate the onion, squeezing the moisture from half and adding it to a large bowl with the other vegetables. Reserve the remaining grated onion.
3. Heat a medium sauté pan over medium heat. Add 2 tablespoons oil and the reserved grated onion. Sauté the onion, stirring occasionally, until soft and caramelized, about 8 minutes. Remove from the heat and add to the bowl of grated vegetables, tossing to combine.
4. Stir in the eggs and flour, and season with one-half teaspoon salt and one-fourth teaspoon pepper.
5. Heat the remaining oil in a medium skillet until it shimmers. Drop the latke batter (beginning with a single "tester latke"), a quarter cup at a time, flattening slightly with a heat-proof spatula to form a pancake. Fry the latkes, 1 or 2 at a time, for about 2 minutes until they're a golden color on one side, then flip and cook 1 to 2 minutes on the other side. Remove the cooked latkes to drain on a paper towel-lined tray, sprinkling each with a good pinch of kosher salt, and continue with the remaining batter; you should have about 14 to 16 latkes.
6. Serve immediately withthe horseradish-caraway crème fraîche and the carrot purée.
Each serving of 4 latkes with two tablespoons each of crème fraîche and carrot purée: 585 calories; 11 grams protein; 60 grams carbohydrates; 6 grams fiber; 35 grams fat; 7 grams saturated fat; 118 mg. cholesterol; 766 mg. sodium.