Prep time: 10 min | Cook time: 30 min | Ready In: 40 min
1 to 1-1/2 lbs. of beets
1 teaspoon rosemary, coarsely chopped
1 teaspoon salt
1/4 cup flour
2 tablespoons butter
Trim and peel the beets as you would a potato. Grate them by hand or in a food processor.
Begin preheating a large 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 remaining flour and toss again. Place the butter in a large skillet and heat until it begins to brown.
Scrape the beet mixture into the skillet, shape and press into a circle with a spatula. Turn the heat to medium high and cook, shaking the pan occasionally, until the bottom of the beet cake is crisp. Approx. 6-8 minutes.
Slide the beet cake onto a plate, top with another plate, invert and slide the cake back into the pan.Continue to cook until second side is browned.
Cut into wedges and serve immediately. makes 4 servings.