Beet and Potato Roesti

Ingredients
1 pound beets and potatoes (I used mostly beets and 1 small Yukon gold potato in order to get a pound of roots)
1 teaspoon fresh rosemary, coarsely chopped
1 teaspoon salt
¹⁄₄ cup flour
2 tablespoons butter

Instructions
1. Trim the beets and potatoes and peel; shred them in a food processor or by hand. Begin preheating a medium to large non-stick skillet over medium heat.

2. Toss the grated beets and potatoes in a bowl with the rosemary and salt, then add about half the flour; toss well, add the rest of the flour, then toss again.

3. Place the butter in the skillet and heat until it begins to turn light brown. Scrape the beet and potato mixture into the skillet, shape it into a nice circle, and press it down with a spatula. Turn the heat to medium-high and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6 to 8 minutes.

4. Slide the cake out onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan. Continue to cook, adjusting the heat if necessary, until the second side is browned. Cut into wedges and serve immediately.  

Comments
This recipe is adapted from Mark Bittman’s fantastic How to Cook Everything.  There’s even a new edition that I hadn’t been aware of, so there’s one more cookbook for my wish list.  The original recipe called for a pound of beets but I didn’t have quite that many, so I added in a potato to make up the weight.  

I found this to be delicious, Lance liked it, and Art was a little dubious.  Perhaps I’m turning into a lover of beets?  

Shown here with Pan-Glazed Chicken with Basil.

How to Cook Everything