Beet Rosti With Rosemary

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
• ½ cup flour
• 2 tablespoons butter
• Minced parsley or a few rosemary leaves for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    206 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 6 grams dietary fiber; 15 grams sugars; 5 grams protein; 15 milligrams cholesterol; 178 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

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.