Using a food processor with the small shredding blade, shred the beets, potatoes and onion. Use a dark colored kitchen towel to ring out any excess water from the vegetables.
*There will be lots of moisture.
In a large bowl, add the beet mixture, eggs, matzo meal, cumin and salt and pepper together and mix well. I use my hands at this step.
Heat a large skillet with canola oil, about 1/4in high. Make sure oil is hot before frying by testing with a small piece of vegetable. It should sizzle when its ready. Use a regular table spoon to scoop mixture and carefully placing it in the hot oil.
Allow to cook on first side for about 3 minutes and use a flat spatula to carefully turn latke over and cook other side for about 2-3 minutes/
Place latkes on paper toweled lined plate r wire rack.