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Sunday, July 11, 2010

Beet Roesti with Rosemary


Most people I know either love beets or they hate them - it's really not a neutral vegetable.  We love them - hot, cold, roasted, raw - it doesn't matter.  This is by far our favorite recipe - it's pretty simple and tastes amazing.  The only problem is everyone always wants more!  I tried something different this time - the recipe calls for sliding the beets out of the pan onto a plate, flipping it over and then back in the pan.  Well this time I cooked it on my panini maker.  I cooked it until the bottom was almost ready and then closed the lid on it to cook the top. It worked really well.  These lovely beets were from our CSA share this week.  I have yet to take a good picture of this recipe because you really want to eat it immediately - I guess I'll just have to keep trying :-)  Make it - you won't be sorry!


Beet Roesti with Rosemary
From How to Cook Everything by Mark Bittman

1 to 1 1/2 lb. beets (I used one bunch that had two large and one smallish beet)
1 tsp chopped fresh rosemary (I think fresh is essential here)
1 tsp salt
1/4 cup flour
2 tbsp butter (works fine with Earth Balance for vegan)

Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a medium to large non-stick skillet over medium heat. Toss the grated beets in a bowl with the rosemary and salt, then add about half the flour; toss well, add the rest of the flour, then toss again. Place the butter in the skillet and heat until it begins to turn nut-brown.

Shape the beet mixture into the skillet, shape it into a nice circle, and press it down with a spatula. Turn the heat to medium-heat and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6 to 8 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan. Continue to cook, adjusting the heat if necessary, until the second side is browned. Cut into wedges and serve immediately.

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