Peel and shred the beets. Lay out on paper towels and pat dry.
Beat the eggs in a large bowl. Add rice flour, salt, pepper, chives, dill, dijon, and ghost pepper flakes and stir. Add the beats and toss with your hands to combine.
Preheat a large cast iron (or other heavy bottomed) skillet over medium-high heat. Add about 1/4 inch of oil to the skillet and heat through.
Using an ice scream scooper, add the beets one at a time. Push down on the top with the back of the scooper to flatten them out. Cook until bright and crispy. (2-3 minutes on each side)
Drain on paper towels.
Recipe Notes
Serve with a "Tap Out Sour Cream Topping". If your Festivus guests can't handle the heat, they can tap out and add a dollop of sour cream. That ,however, gives you the right to rub their nose in it all year.