Rosemary Beet Cake

Ingredients

2 pounds beets
Salt and freshly ground pepper to taste
1/2 cup flour
2 tablespoons butter
Minced parsley or a few rosemary leaves for garnish.

Preparation

1
Trim beets, and peel them as you would potatoes; grate them in food processor or by hand. Heat a 12-inch nonstick skillet over medium heat.
2
Toss grated beets in bowl with rosemary, salt and pepper.
3
Add half of the flour; toss well, add rest of flour, and toss again.
4
Put butter in skillet; heat until it begins to turn nut-brown. Scrape beet mixture into skillet, and press with spatula to form a round.
5
With medium to medium-high heat -- the pancake should gently sizzle -- cook, shaking pan occasionally, until bottom of cake is nicely crisp, 8 to 10 minutes.
6
Transfer cake onto a plate, top with another plate, invert the two plates, and return cake to pan.
7
Keep cooking, adjusting heat if necessary, until other side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.

Tools

About

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.

Yield:

4 servings

Added:

December 9, 2009

Creator:

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