Beet and Potato Roesti
This is very good recipe for someone who is not a big fan of beets especially if you use beets that are not red. We had 2 large golden beets from our CSA farm and quite a few potatoes. My husband loved this dish and ate most of it himself.
2 large beets, peeled, about 4 cups when grated
enough potatoes grated to equal 4 cups, no need to peel them
salt and pepper
4 scallions chopped
2/3 cup flour
2 tablespoons butter (we ran out of butter and I used some walnut oil)
Preheat a large skillet over medium heat. Mix the beets, potatoes and flour a few spoonfuls at a time until well combined. Melt butter in skillet or heat the oil. Put the vegetable mixture in the pan and flatten with a spatula. I covered the pan to make sure the vegetables cooked through. Cook for 10-15 minutes. Check the bottom to make sure it is brown and crispy.
Now you need to flip it over which can be a bit tricky. First run a spatula under the patty to make sure it will come out of the pan. Try putting a big plate or round cookie sheet over the skillet and flip it on to the plate. Then slide the roesti back into the pan. Cook on the second side until crispy. Probably another 10 minutes. There is no need to cover the pan. The worst that can happen is that it doesn't flip out in one piece. It will still taste great!
Serve warm in wedges with the green onions (scallions) sprinkled on top.
Our roesti looked like crispy hash browns and just had an added sweetness from the beets.
Adapted from a recipe on Dianasaur Dishes blog. She has a picture of what it would look like made with red beets. I also made a much larger recipe than the original using more beets and potatoes. It would probably be easier to flip it if it were smaller.
2 large beets, peeled, about 4 cups when grated
enough potatoes grated to equal 4 cups, no need to peel them
salt and pepper
4 scallions chopped
2/3 cup flour
2 tablespoons butter (we ran out of butter and I used some walnut oil)
Preheat a large skillet over medium heat. Mix the beets, potatoes and flour a few spoonfuls at a time until well combined. Melt butter in skillet or heat the oil. Put the vegetable mixture in the pan and flatten with a spatula. I covered the pan to make sure the vegetables cooked through. Cook for 10-15 minutes. Check the bottom to make sure it is brown and crispy.
Now you need to flip it over which can be a bit tricky. First run a spatula under the patty to make sure it will come out of the pan. Try putting a big plate or round cookie sheet over the skillet and flip it on to the plate. Then slide the roesti back into the pan. Cook on the second side until crispy. Probably another 10 minutes. There is no need to cover the pan. The worst that can happen is that it doesn't flip out in one piece. It will still taste great!
Serve warm in wedges with the green onions (scallions) sprinkled on top.
Our roesti looked like crispy hash browns and just had an added sweetness from the beets.
Adapted from a recipe on Dianasaur Dishes blog. She has a picture of what it would look like made with red beets. I also made a much larger recipe than the original using more beets and potatoes. It would probably be easier to flip it if it were smaller.
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