Ingredients 3 chioggia beets, shredded (may substitute with red beets) 1 red beet, shredded 2 carrots, shredded 1 pinch sumac 1 pinch cumin, ground 1 pinch coriander, ground to taste salt and pepper 14 eggs 1⁄2 cup potato starch (to hold latkes together) 1⁄4 cup butter (may substitute with canola oil) 1 bunch parsley 1 bunch watercress 1 large garlic head 1⁄2 cup olive oil (plus splash extra) 1 bunch basil 1 lemon, juice and zestInstructionsTo make the Sumac and Cumin-Scented Beet Latkes: Mix together beets, carrots, sumac, cumin, coriander, a pinch each of salt and pepper, two beaten eggs and enough potato starch to make the mixture stick together. Shape into about 12 patties. Heat a frying pan and melt butter, adding more if needed; fry the latkes until browned, then flip over to brown the other side. To make the Fresh Herb Pistou: Peel all the cloves in the head of garlic and place in a small saucepan. Add cold water to cover and bring to a boil. Drain the water, add fresh cold water to cover, and bring to a boil again. Repeat for a third time, but conserve about 1/4 cup of the boiled garlic water. Place boiled garlic cloves, the 1/4 cup garlic water and a good splash of olive oil in a food processor and blend to a creamy paste. Scrape the paste into a small bowl. Without cleaning the food processor, add the fresh, washed and coarsely chopped parsley, watercress and basil into the processor and pulse until finely chopped. Add the garlic paste back into the herb mixture along with the lemon juice and zest; pulse to mix, slowly adding the remaining 1/2 cup olive oil while processing. Add salt and pepper to taste. To assemble: Poach 12 eggs and keep warm until serving. To plate, serve each latke topped with a poached egg and drizzled with Fresh Herb Pistou.