I had a bunch of leftover roasted beets from this salad, and also needed to use up some of the plethora of purple potatoes I've gotten from the CSA recently, so I thought this beet and potato latke/pancake/fritter thing would be a good idea.
It's hard to see from the photo, but I made one large frying pan size fritter, and cut it into fourths.
This was pretty good- it toned down the super sweetness of the beets and gave them a nice crispy outside. I added some herbs to the fritter: parsley and cilantro, based on the flavors from Eileen's famous beet dip. I served it with a lime cilantro sour cream to brighten it up, and sprinkled it all with toasted walnuts.