Beet Roesti with Rosemary

[Guest guest]

Here's another beet recipe I like. Unfortunately I haven't made it in

a while (although now I have a food processor I just might!).

Definitely wear an apron as it will become pink-spotted. The dish is

quite like a beet pancake! Good too if you add some garlic.

 

Beet Roesti with Rosemary

from " The Minimalist Cooks at Home " by Mark Bittman

 

2 pounds beets (4 to 6 medium)

2 tsp coarsely chopped fresh rosemary

salt & freshly ground black pepper

1/2 c flour

2 tbsp butter or 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 " 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 and

toss again.

 

Melt the butter in teh skillet and heat until it begins to turn

nut-brown. Scrape the beet mixture into the pan, 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.