It’s pretty much a latke only made with your choice of root vegetables instead of potatoes. The interesting thing about shredding beets is that there is much less liquid than there is when shredding potatoes. They don’t have to be drained or squeezed or anything. The mixture included horseradish which is absolutely perfect with beets. I skipped the bacon, but that would add some savory appeal if you’re so inclined. I didn’t even top these with sour cream; they just received pinches of chopped dill and sea salt. I haven’t checked the records yet, but I believe this was the shortest amount of time in which five medium beets have ever been consumed. The crunchiness and earthy, sweet flavors punched up by the horseradish and dill got a thumbs-up from Kurt, and he didn't even lament the lack of meat.