Recipe

Bittmans Beet Roesti Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years, 3 months ago From Mark Bittman's "How to Cook Everything", an unusual take on a traditional Swiss potato side dish! Serve with sour cream or applesauce if desired. Prep:30m Cook:20m Servings:6	Jo_jo_ba
	beet roesti pepper unusual european swiss bittman howtocookeverything

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Ingredients

2 pounds beets, peeled and trimmed

2 teaspoons coarsely chopped fresh rosemary

Salt and freshly ground black pepper

1/2 cup flour

Non-Stick Spray

Directions

Grate beets, either in a food processor or by hand.

Begin preheating a large frying pan over medium heat.

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

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

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

The pancake should be gently sizzling.

Cook, shaking the pan occasionally, until crisp, 8 to 10 minutes.

Flip by sliding the roesti out onto a plate, top with another plate, and inverting.

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

Cut into wedges and serve.

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Comments

chefmeow 2 years, 3 months ago said:
I love beets and these sound and loo decadent. Thanks for the great post.

bunnyrock 2 years, 3 months ago said:
Oh, I'm definitely trying this one out this week.

chriesi 2 years, 1 month ago said:
That is an interesting idea. You know Switzerland is the land of roesti. :) Gonna try this.

jo_jo_ba 2 years ago said:
Calories: 103.4
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 120.8 mg
Total Carbs: 22.5 g
Dietary Fiber: 4.6 g
Protein: 3.5 g