Recipe: Beet Roesti with Rosemary
- 2 pounds beets (about 3 very large or 4 to 6 medium)
- 2 teaspoons coarsely chopped fresh rosemary
- Salt and freshly ground black pepper
- 1/2 cup flour
- 2 tablespoons butter or olive oil
- Minced parsley or a few rosemary leaves for garnish
Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a 12-inch nonstick skillet over medium heat.
Toss the grated beets in a bowl with the rosemary, salt, and pepper. Add about half the flour; toss well, add the rest of the flour, then toss again.
Place the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet, and press it down with a spatula to form a round. With the heat at medium to medium-high—the pancake should be gently sizzling—cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 8 to 10 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates, and return the cake to the pan. Continue to cook, adjusting the heat if necessary, until the second side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.
Makes 4 to 6 servings