How to Make It
In a large bowl, toss the potato and beets with the flour, thyme, pepper and the 1 teaspoon of salt. Add the eggs and mix well.
In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering. Spoon three 1/2-cup mounds of the latke mixture; press lightly to flatten. Fry over moderate heat, turning once and adding 1 tablespoon of oil, until the latkes are golden and crisp on both sides, about 15 minutes. Repeat with the remaining beet mixture and 2 tablespoons of oil. Drain on paper towels and sprinkle with salt. Serve with sour cream.