I was overwhelmed by beets (beet borscht was also being plotted) and had a stack of cookbooks out from the library for test-drives. And I discovered that there were veggie recipes in How to Cook Everything that were not in How to Cook Everything Vegetarian; well at least this one veggie recipe. Huh. Of course it is meant as a side dish and we ate it as the main course. I wouldn’t really recommend doing that. In the end I decided that Beet Roesti with Rosemary was decent enough, but I doubt I’d make it again even though the rosemary was surprisingly good with beets. Also, the dish tasted floury when I tried to eat it cold as leftovers. We served it with slices of baguette spread with blue cheese (the blue cheese crumbled on top was silly, it was best on the bread).
Beet Roesti with Rosemary from How to Cook Everything by Mark Bittman
- 1 bunch beets (about 1-1.5 pounds)
- 1 t fresh, minced rosemary
- 1 t salt
- 1/4 c flour
- 2 T butter
- 2 plates that cover the skillet to aid the flipping process
Scrub, peel and grate the beets. Put the grated beets in a large bowl and toss thoroughly with the rosemary, salt and flour. Melt the butter in a 10″ skillet, when it is hot add the beets and pat down into a neat circle. Cook for 6-8 minutes until it is golden and crispy (how to tell, your guess is as good as mine). Inverting the roesti is a little cumbersome. You place a plate on the pan and holding them together flip them so the pan is over the plate. Then take the second plate and place it over the plate with the roesti and flip them together. Now the raw side is face up and ready to flip into the skillet by placing the skillet over the plate and flipping again. (Isn’t there an easier way? I suspect the roesti could have slid out of my non-stick skillet). Cook for another 6-8 minutes until that side is golden and crispy. Plate and serve.