Recipe Wednesday: Beet Rosti with Rosemary

This year I decided to grow Choggia beets, even though I don't like beets much. Friends were kind to share a lot of ideas for cooking them... Here is one recipe from a friend we tried out last night... and I loved it!!

Beet Rosti With Rosemary
(a Mark Bittman Recipe)
Yield 4 servings

Time 30 minutes

Beet Rosti

Some Notes:
Keep the heat moderate — cooking too quickly will burn the sugary outside of the pancake while leaving the inside raw. And don’t forget to wear an apron when you're grating the beets. (note: I shredded them using my food processor, less mess for sure)

Ingredients
2 pounds beets (3 very large or 4 to 6 medium)
2 teaspoons coarsely chopped fresh rosemary
Salt and freshly ground pepper to taste
1/2 cup flour (just a binder - I'm sure you can use gluten-free flour or rice flour, etc.)
2 tablespoons butter
Minced parsley or a few rosemary leaves for garnish

shredded Choggia beets

Preparation:

1. Trim beets, and peel them as you would potatoes; grate them in food processor or by hand. Begin preheating 12-inch nonstick skillet over medium heat.

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

3. Put butter in skillet; heat until it begins to turn nut-brown. Scrape beet mixture into skillet, and press with spatula to form a round. With medium to medium-high heat -- the pancake should gently sizzle -- cook, shaking pan occasionally, until bottom of cake is nicely crisp, 8 to 10 minutes.

Slide cake onto a plate, top with another plate, invert the two plates, and return cake to pan. Keep cooking, adjusting heat if necessary, until other side is browned, another 10 minutes or so.

Garnish, cut into wedges, and serve hot or at room temperature.