Beet Rosti With Rosemary

By Mark Bittman

Beet Rosti With Rosemary
Craig Lee for The New York Times
Total Time
30 minutes
Rating
4(400)
Comments
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The sweetness of beets is wonderfully exploited in this dish, created by Michael Romano, the chef at Union Square Cafe. It's a thick beet pancake, cooked slowly until the beet sugars caramelize and a crunchy, sweet crust forms, reminiscent of créme brûlée. A touch of rosemary does not diminish the sweetness, but simply adds a dimension to this versatile side dish, which is good with braised meats or grilled food or can accompany a salad as a light dinner.

Featured in: THE MINIMALIST; Beet Pancakes (Hold the Syrup)

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Ingredients

Yield:4 servings
  • 2pounds beets (3 very large or 4 to 6 medium)
  • 2teaspoons coarsely chopped fresh rosemary
  • Salt and freshly ground pepper to taste
  • ½cup flour
  • 2tablespoons butter
  • Minced parsley or a few rosemary leaves for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

208 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 15 grams sugars; 5 grams protein; 583 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim beets, and peel them as you would potatoes; grate them in food processor or by hand. Begin preheating 12-inch nonstick skillet over medium heat.

  2. Step 2

    Toss grated beets in bowl with rosemary, salt and pepper. Add about half the flour; toss well, add rest of flour, and toss again.

  3. Step 3

    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. 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. Slide cake onto a plate, top with another plate, invert the two plates, and return cake to pan. 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.

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Ratings

4 out of 5
400 user ratings
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Comments

John

Wonderful as is; even better with some softened goat cheese spread on top.

Brad

I adapted this by making it like a socca or farinata in the oven at 450 for 20 minutes on a pizza pan with olive oil. Instead of flour I used a bit of grated parm reg, pecorino, 1 egg and a 1/4 cup panko.
It turned out beautifully!

Bert

Can you make this with store bought cooked beets?

Ken

I'm on a rösti roll lately and thought I'd branch out from the standard potato one. I've made this recipe in the past and didn't love it but I thought now that my technique is improved I'd try again. It looked just like the photo which made me proud but I oversalted it and it was basically inedible. But even without the excess salt, this recipe doesn't do it for me; it's a little flat. I still have a few beets so I'm going to try adding onions and maybe some parmesan to add a few more notes.

Tessa

Everyone needs to discover this recipe.

Michelle

1/2 potato and healthy amount of rosemary

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