Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche

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Carrot Puree:

3 ounces grapeseed oil

3 large carrots, peeled and diced

1 quart fresh carrot juice

Horseradish and Caraway Creme Fraiche:

1/4 cup freshly grated horseradish

2 tablespoons toasted caraway seeds

1 cup creme fraiche

Latkes:

3 Yukon gold potatoes, peeled

2 red onions, peeled

1 carrot, peeled

1 red beet, roasted and peeled

2 cups grapeseed oil, plus more as needed

2 eggs

1/2 cup all-purpose flour

Salt, for sprinkling