Rosemary Beet Cake
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.
Total Steps
7
Ingredients
6
Tools Needed
5
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http://www.cyberbilly.com/meathenge/archives/000984.htmlIngredients
- minced parsley or a few rosemary leaves(optional)
- 2 tablespoons butter
- 1/2 cup flour
- to taste salt and freshly ground pepper(optional)
- 2 pounds beets
- 2 teaspoons coarsely chopped fresh rosemary
Instructions
Step 1
Trim and peel beets as you would potatoes; grate them in food processor or by hand. Heat a 12-inch nonstick skillet over medium heat.
Step 2
Toss grated beets in bowl with rosemary, salt and pepper.
Step 3
Add half of the flour; toss well, add rest of flour, and toss again.
Step 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.
Step 5
With medium to medium-high heat -- the pancake should gently sizzle -- cook, shaking pan occasionally, until bottom of cake is nicely crisp.
Step 6
Transfer cake onto a plate, top with another plate, invert the two plates, and return cake to pan.
Step 7
Keep cooking, adjusting heat if necessary, until other side is browned. Garnish, cut into wedges, and serve hot or at room temperature.