Beet Roesti

Beets Roesti

A beet pancake from the Christian Science Monitor
This makes a sweet side dish.

1 pound of beets, peeled and coarsely grated
½ C flour
1 T oil, divided
1 T butter, divided
2 T fresh rosemary, finely chopped (use dry if that’s all you have)
½ t salt
½ t freshly ground black pepper

Toss the grated beets with flour in a large bowl.
Heat a sauté pan over medium-high heat.
When very hot, add half the oil and half the butter, then toss in the beets, evening them out in the pan and pressing them down with a metal spatula into a circle.
Reduce heat to low.
Brown slowly until crisp on bottom, 13 to 15 min. Sprinkle with seasonings.
Loosen beets that may be sticking to the pa, place a large plate over the pan, and using oven mitts, hold pan and plate together and turn them upside down so beets land on the plate, browned side up.
Return pan to low heat. Add remaining oil and butter. Slide beets back in to pan from plate to brown second side, 5 to 10 min. Serve immediately. Serves 4

Read and post comments | Send to a friend

Advertisements

About mim4mail

If I'd have known I'd be using this as my recipe blog, I'd have chosen a different name. Oh well. Bon Apetit! Artist, Wife, and Mother to 2 grown offspring, reader, learner, traveler, letter writer, member of IUOMA, The Letter Writers Alliance, and The League of Space Pirates, and other leagues, alliances, and associations.
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s