1. Preheat oven to 425 degrees F. Line two baking sheets with foil and spray with cooking spray, then grease each pan with oil.
2. In a large mixing bowl, combine beets and carrots and use a fork to mix well. Stir in thyme, salt, lemon zest, and lemon juice. Mix to distribute thoroughly. Add eggs and mix well. Stir in walnuts.
3. Crumble goat cheese, if using, into beet mixture. Use a rubber spatula or large spoon to fold in very gently so crumbles of cheese remain.
4. Use a soup spoon to scoop a heaping amount (about 3 Tbsp.) of beet mixture for each latke. Place scoops on prepared baking sheets and press each into a flat pancake shape with the back of a spatula. Latkes can be close together - about 1/2 inch apart - as they will not spread during cooking.
5. Bake latkes, two sheets at a time, for 15 minutes at 425 degrees F. After 15 minutes, remove pans from oven. Spray top of each latke with olive oil cooking spray, then flip over. Return pans to oven and bake an additional 12 to 15 minutes, until laktes are brown around the edges and on top. This is a little difficult to tell because beet laktes are dark, but tops should be firm and deges crisp. Serve warm. Latkes may be made in advance and refrigerated or frozen. Reheat at 300F until warm, about 10 minutes.
Source: Hannaford fresh Magazine, November - December 2008