Beet Roesti
beet roesti, more or less from bittman's how to cook everything
1 to 1.5 pounds of beets, peeled and grated
1/4 c flour
1 tsp fresh rosemary
2 Tbsp butter
Start the butter melting over medium heat in a medium sized skillet while you grate the beets in food processor/on box grater.
Toss the beets with the rosemary and half the flour. Once it's fairly combined, add the rest of the flour.
Once the butter is a nut-brown color, add the beet mixture, form into nice circle, pat down with spatula.
Let the beet-cake cook for about 6-9 minutes, until crisp-ish on the bottom.
Flip over (we used a plate to do beet roesti acrobatics -- on to plate, the back into pan), cook until crispy on this side.
Slice and serve!
--I think I'd try to squeeze a bit of the moisture out of the beets with a towel (which will dye your towel pretty colors), or maybe add more flour, as ours didn't get quite as crispy as I'd have liked. But, it's so sweet and good -- the beet sugars caramelize a bit, and the rosemary adds a great depth of flavor. Mmm. We ate this a few nights ago with a simple salad, some bread, and fresh mozzarella.
1 to 1.5 pounds of beets, peeled and grated
1/4 c flour
1 tsp fresh rosemary
2 Tbsp butter
Start the butter melting over medium heat in a medium sized skillet while you grate the beets in food processor/on box grater.
Toss the beets with the rosemary and half the flour. Once it's fairly combined, add the rest of the flour.
Once the butter is a nut-brown color, add the beet mixture, form into nice circle, pat down with spatula.
Let the beet-cake cook for about 6-9 minutes, until crisp-ish on the bottom.
Flip over (we used a plate to do beet roesti acrobatics -- on to plate, the back into pan), cook until crispy on this side.
Slice and serve!
--I think I'd try to squeeze a bit of the moisture out of the beets with a towel (which will dye your towel pretty colors), or maybe add more flour, as ours didn't get quite as crispy as I'd have liked. But, it's so sweet and good -- the beet sugars caramelize a bit, and the rosemary adds a great depth of flavor. Mmm. We ate this a few nights ago with a simple salad, some bread, and fresh mozzarella.