Beet Rösti with Rosemary

An almost unbelievably sweet and wonderful side dish, this Beet Rösti with Rosemary is a true delight. The caramelization of the sugar in the beets, combined with the flavors of rosemary and butter, creates a beautiful meld of flavors. This recipe, shared by Michael Romano, has been a favorite for over 20 years. For an extra touch, you can dust the rösti with your preferred spice blend just before serving. Enjoy!

MAKES: 4 servings

TIME: 20 minutes

INGREDIENTS:

• About 1 1/2 pounds beets
• 1 teaspoon coarsely chopped fresh rosemary
• 1 teaspoon salt
• 1/4 cup all-purpose flour
• 2 tablespoons butter

INSTRUCTIONS:

1. Trim the beets and peel them, similar to how you would peel potatoes. Grate the beets using a food processor or by hand.
2. In a bowl, toss the grated beets with the chopped rosemary and salt. Add half of the flour, toss well, then add the remaining flour and toss again to coat the beets evenly.
3. Place a medium to large nonstick skillet over medium heat. Add the butter and heat it until it begins to turn nut brown.
4. Scrape the beet mixture into the skillet and press it down with a spatula, filling the pan with the mixture. Adjust the heat to maintain a sizzle without burning and cook for about 6 to 8 minutes, occasionally shaking the pan, until the bottom of the beet cake is nicely crisped.
5. Carefully slide the beet cake out onto a plate. Place another plate on top and invert the two plates to flip the cake back into the skillet.
6. Continue cooking, adjusting the heat if necessary, for another 6 to 8 minutes until the second side is browned and crispy.
7. Once cooked, cut the beet rösti into wedges. Sprinkle with additional salt if desired and serve.

VARIATION:

• Beet Rösti with Parmesan: Omit the rosemary and add 1 cup grated Parmesan cheese to the beet mixture before cooking.
• Carrot and Onion Rösti: Substitute the beets with carrots and add 1 large onion. Grate the onion, squeeze out excess liquid, and mix it with the carrots before cooking.

TIPS:

• Make sure to choose firm and fresh beets for the best results in this recipe.
• Use a nonstick skillet to prevent the beet rösti from sticking and ensure easy flipping.
• Press down the beet mixture firmly in the skillet to create a compact cake that holds its shape during cooking.
• Adjust the heat as needed to achieve a crispy exterior without burning the rösti.
• Experiment with different spice blends or herbs to customize the flavor profile of your beet rösti.
• Serve the beet rösti as a side dish with your favorite protein or as a vegetarian main course.
• Consider adding a dollop of sour cream or yogurt on top of the rösti for a creamy and tangy contrast.
• Leftover beet rösti can be refrigerated and reheated in a skillet for a quick and delicious meal later on.
• Don’t be afraid to get creative with toppings or garnishes such as fresh herbs, grated cheese, or a squeeze of lemon juice for added freshness.
• Enjoy the natural sweetness of the beets by pairing the rösti with tangy or savory ingredients for a well-balanced flavor experience.

Enjoy the delightful sweetness and flavors of this Beet Rösti with Rosemary as a side dish or a tasty addition to your meal.