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

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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:

Wednesday, December 9, 2009 - 2:20am

Creator:

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