Beet and Potato Roesti Recipe
05. Aug, 2008 
12 Comments
It’s too hot to cook this, it really is, but it was ohh so good anyways. I have never made a roesti before let alone a beet one but I was flipping through a Mark Bittman cookbook, which I picked up at a garage sale, when I saw the idea for a Beet Roesti.
This recipe is quite different then his (added potatoes and scallions and ditched the rosemary) but it inspired me since there were beets in the fridge. (Way too lazy to shop today.) The verdict from J? “Funny Looking, but good”. It is a strange and somewhat unappetizing colour but we both had seconds. This is now officially my favorite beet recipe, seconded by this roasted beet, goat cheese and walnut salad.
Beet and Potato Roesti
(serves 4-6 as an appetizer)
4-6 medium beets, About a 1/2C when grated
2 small potatoes, scrubbed
salt and pepper
2 scallions, thinly sliced
½ cup flour
2 tablespoons butter
Trim and scrub the beets then peel them. Grate them into a medium bowl. Start preheating a large (12″) skillet over medium heat. Working fast, so they don’t discolour, grate the potatoes into the same bowl as well. Add the salt, pepper, and scallions and combine well. Then add the flour a few tablespoons at a time until well combined.
Melt the butter into the skillet until it foams. Put the mixture into the middle of the pan and flatten out with a spatula. It should be a centimeter or thinner. Cook for 8-10 minutes until nice and crispy.
You will need to flip it over. To do this place a large plate over top and flip the frying pan over then slide the roesti back into the pan. Cook until the other side is crispy about another 8 -10 minutes.
Serve hot or at room temperature with green onions on top.
Similar Recipes:
Beet Greens with Lemon Juice and Olive oil
Beets with Balsamic and Rosemary
Potato Gratin
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I’ve never had a roesti before, but it does sound delicious!
Oh gosh, this is the most creative use of beets that I’ve seen in a long, long time! This looks beautiful,and I bet it tastes delicious. Great, great post! YUM!
delicious. oh, I could have this for dinner tomorrow…
Thanks for sharing your ideas, I been trying my best to learn how to cook (decent meals
) wish me luck! I could also share with you some best Filipino recipes, hope ur ok with Asian foods, because they are really delicious Busby SEO challenge
KabonFootPrint
I’d venture to say that roesti are my all time favourite way with potatoes…and I love beets…so why not the two together:D
I can guess that was very, very tasty!
Deborah – it is most definitely worth trying.
Paula – thanks, I wasn’t sure on the picture.
Maybelles parents – I hope you did make it!
Kabonfootprint – Good Luck
Bellini Valli – I really need to try this wih potatoes
Holler – it was, I have been thinking about it ever since.
I have been making this dish non-stop! SO GOOD. Thank you so much for posting it!
I made the Mark Bittman Beet Roesti today and commented that it would be better with some grated potato. Wish I had seen your post earlier! I'll try this next time. Thanks!
bianca – I am soo glad!
Janice – sorry about that. I am not quick enough eh?
I will have to try this tonight. My husband doesn't like beets, I simply sauteed them w/butter, salt and pepper (and carrots!) last time. We have 5 from our CSA so maybe having them crispy will be better. Does it still taste really beety? Is beety a word?
Diana – yes it is still beety (totally a word, why not!?), those less so. I find beets are a pretty hard thing to disguise, and luckily I only served this to a fellow beet fan so it is hard for me to say…