Beet Roesti with Rosemary

1. 1

   Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand.

2. 2

   Begin preheating a 12-inch nonstick skillet over medium heat.

3. 3

   Toss the grated beets in a bowl with the chopped rosemary, salt, and pepper.

4. 4

   Add about half the flour; toss well, add the rest of the flour, then toss again.

5. 5

   Put the butter in the skillet and heat until it begins to turn nut-brown.

6. 6

   Scrape the beet mixture into the skillet and press it down with a spatula to form a round.

7. 7

   With the heat at medium to medium-highthe pancake should be sizzling gentlycook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 8 to 10 minutes.

8. 8

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

9. 9

   Continue to cook, adjusting the heat if necessary,.

10. 10

    until the second side is browned, another 10 minutes or so.

11. 11

    Garnish, cut into wedges, and serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.