Rösti is a traditional Swiss potato pancake -- here, in an adaptation from a Mark Bittman recipe, we make it with beets. Simple and straightforward on its own, it's great drizzled with olive oil for dinner as a side or a vegetarian main, or for breakfast with yogurt and honey.
- 1 lb beets
- 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp dried rosemary or a small sprig fresh
- 1 tbsp butter
Peel and grate the beets, either on a box grater or with a food processor.
In a large bowl, combine the grated beets with the salt and rosemary. Add approximately half the flour, and mix until well-combined (the flour will turn red and seem to disappear). Add the remaining flour, and mix yet again. The lump should start to have some structure (but not hold together completely). Form into a rough ball -- if you've got gloves, doing this by hand is ideal.
Heat the butter in an 8-10" non-stick fry pan over medium heat. When the butter starts to brown, dump in the beets, scraping in anything not part of the main ball. Use a spatula to press it out into a round and form nice edges (if it doesn't fill the pan), then press again until evenly flattened.
Cook for 10 minutes, then place a plate over the pan, lift from heat, and invert pan to slide the Rösti onto the plate (hold onto the plate). Put pan back on heat, and slide Rösti, uncooked side down, back into the pan.
Lower heat slightly and cook for another 8-10 minutes until the side you can't see is brown -- you'll know when you can start to smell it browning, or just take it off at 9 minutes, and it'll probably be fine.