Beet Roesti with Rosemary

The Menu

Grilled Lamb Chops with Rosemary Butter

Beet Roesti with Rosemary*

Garden Salad

After three rainy nights of indoor cooking, we were ready for something on the grill.  Nothing but lamb would do, and nothing goes better with lamb than rosemary.  I had seen a recipe for beets with rosemary.  It sounded like a great side dish for my lamb.  With the addition of a salad from the garden, the meal was complete.


Beet Roesti with Rosemary - My Version
1 pound beets
1tsp salt
2 tsp coarsely chopped rosemary
Coarse ground black pepper to taste
1/4 cup flour
2 Tsp butter
1.  Trim and peel beets.  Grate them.  Begin preheating a medium non-stick skillet over medium heat.
2.  Toss the grated beets in a bowl with the rosemary, salt, and pepper, then half the flour; toss well, add the rest of the flour and toss again.
3.  Place the butter in the skillet and heat until it begins to turn nut-brown.  Scrape the beet mixture into the skillet, shape into a 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 hot, reheating if necessary.

2 servings

Inspired by How to Cook Everything by Mark Bittman page 542


How I altered the recipe:
I doubled the amount of rosemary
I added black pepper
I was unable to serve the roesti immediately as Mark instructed so I left it in the pan and reheated it as the lamb cooked.