Rosemary Beet Roesti

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.