Roasted Beet Latkes with Scallion and Cayenne Crème Fraîche recipes

Ingredients

• 1 lb (454gr) (4 medium) baked red beetroots – peeled and coarsely chopped in a food processor using steel blade (3 cups)
• 12 scallions – ends trimmed and thinly sliced (2 1/2 cups)
• 3 tablespoons unbleached all-purpose flour
• 1/2 teaspoon sea salt
• ground black pepper
• 2 large eggs – lightly beaten
• 2/3 cup crème fraîche
• 1/2 teaspoon ground cayenne or to taste
• olive oil

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