Grate the beets and onion using a box grater or food processor. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible for crisp latkes.

Transfer the squeezed beet and onion mixture to a large bowl. Add the eggs, flour, salt, black pepper, garlic powder, and dried thyme (if using). Stir until all ingredients are thoroughly combined.

Pour about ¼ inch of vegetable oil into a skillet and heat over medium-high heat until shimmering and hot but not smoking.

Scoop about 2 tablespoons of the latke mixture per latke into the hot oil, flattening each partially with the back of the spoon. Fry for 3–4 minutes on each side until the latkes are golden brown and crispy.

Remove the cooked latkes from the skillet and place them on a paper towel–lined plate to drain any excess oil.

While still warm, sprinkle each latke with crumbled goat cheese so it slightly melts on top.

Serve the latkes immediately with optional sour cream or Greek yogurt and garnish with fresh herbs such as dill, parsley, or chives if desired.