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