Rosemary Beet Cake
By: Yuna Wu
Published: Wednesday, December 9, 2009 - 2:20am

Ingredients




2 pounds beets
2 teaspoons coarsely chopped fresh rosemary
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.

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.