Rosemary Beet Cake
Toss grated beets in bowl with rosemary, salt and pepper.
Add half of the flour; toss well, add rest of flour, and toss again.
Rosemary adds a wonderful depth to beets and the crispy caramelized bits contrasts nicely with the creamy soft interior of the rosti. Truly a spectacular no fuss dish.
Adapted from Mark Bittman's Rosemary Beet Rosti recipe.
Wednesday, December 9, 2009 - 2:20am