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Change of pace: Vibrant beets brighten up a traditional Hanukkah dish

By Wolfgang Puck, Tribune Content Agency on

1 cup (250 mL) unsweetened apple juice

1/2 cup (125 mL) honey

1/3 cup (80 mL) packed light brown sugar

1/4 cup (60 mL) fresh lemon juice

1 strip lemon zest, about 2 inches (5 cm) long

2 tablespoons whole yellow mustard seeds

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1 teaspoon kosher salt

For the beet latkes:

3 cups (750 mL) peeled and coarsely shredded red or golden beets, about 3 medium beets

2 large eggs, beaten until blended

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(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
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