Beet Roesti With Rosemary – a delicious recipe with beets, fresh rosemary, Salt, flour, butter, fresh parsley. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a 12-inch nonstick skillet over medium heat.
2
2. Toss the grated beets in a bowl with the chopped resemary, salt and pepper. Add about half the flour; toss well, add the rest of the flour, then toss again.
3
3. Put the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet and press it down with a spatula to form a round. With the heat at medium to medium-high--the pancake should be sizzling gently--cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 8 to 10 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates, and return the cake to the pan. Continue to cook, adjusting the heat if necessssry until the second side is browned, another 10 minutes or so. Garnish, cut into wedges, and servic hot or at room temperature.
124
kcal
Calories
8
g
Fat
12
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 pounds beets (about 3 very large or 4 to 6 medium), 2 teaspoons coarsely chopped fresh rosemary, Salt and freshly ground black pepper, 1/2 cup flour, and more.
Yes, Beet Roesti With Rosemary falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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