Peel and grate the beetroots and onion using the coarse side of a box grater or a food processor.

Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible to ensure the latkes become crispy.

In a large mixing bowl, combine the squeezed beet mixture with the beaten eggs, flour, ground cumin, salt, and black pepper.

Gently fold in the crumbled feta cheese, being careful not to overmix so chunks of cheese remain visible.

Heat about 1/4 inch of vegetable oil in a large skillet or frying pan over medium-high heat.

Once the oil is shimmering, scoop about 2 tablespoons of the mixture per latke into the pan, flattening them slightly with the back of a spatula.

Fry for 3 to 4 minutes on each side, or until the edges are dark and crispy and the centers are cooked through.

Transfer the cooked latkes to a plate lined with paper towels to drain any excess oil.

In a small bowl, whisk together the Greek yogurt, chopped fresh dill, and lemon juice to create the dipping sauce.

Serve the beetroot latkes warm with a dollop of the dill yogurt on top or on the side.