Rosti is a common Swiss dish, usually served at breakfast and it is very much like our American hash browns. Beet Rosti and has same texture as hash browns, same fried goodness, just made with grated beets and not potatoes. Yes, it's January and I said Fried. I'm not on the Diet Train yet...I'm still making and enjoying all the recipes I didn't get a chance to make during the holidays! I should be through with my holiday baking sometime in March so I'll start my annual New Year's diet then, or April or May. We'll just have to see how it goes!
After eating a slice of Beet Rosti, and enjoying every forkful, I went about my business, cleaning up, waiting on the mister, you know, my usual nightly routine. Later that evening as I was getting ready for bed, donning my peignoir (are you old enough to even know what that is?! Allow me...a peignoir, pronounced pen-wah, is like a robe, it's usually made of sheer fabric, like chiffon...my peignoir is made of flannel...sigh...) I went into the bathroom to finish my nightly ritual and without going into too many details...I walked out of the bathroom and told the mister something serious was wrong with me. He pointed to the TV, looked exasperated that I would talk DURING his show but replied, "And you couldn't have had this happen last week before the end of the year?!?!" You know, it's all about deductibles! I told him I had blood in my urine - a lot of blood. He asked me what that meant - well duh, obviously I was dying of kidney cancer! How could it mean anything else?!?!? Everyone knows red urine is cause for alarm!!! The mister, so supportive and concerned said, "Great, right outta the gate you're running up the operating ratio!" I ignored his tender words and said kiss my arse you freak. I picked up the iPad and typed what does blood in the urine mean? Blood in the urine is always a symptom of something serious...get to the doctor...update the will, plan the funeral, buy the plot or the vase, yes go with cremation because who visits graves any more, especially in winter...UNLESS ONE HAS EATEN BEETS!! And just like that I went from dying of kidney cancer to perfect health!
When beets are boiled in water, as they usually are when they are cooked, the water turns dark red as the beets lose some color. When beets are grated and fried, not cooked in water, they retain all of their color which is why after eating them, you might think you're dying of kidney cancer...think of this as a Public Service Announcement - I just wanted you to be aware it's a possibility! But please don't let this stop you from making this dish!!! It's perfect for breakfast - shred some potatoes in with the beets - then call it Beet Hash Browns! It's perfect for lunch with a mix of fresh greens on top - Beet Rosti Salad! It's perfect with dinner served with a dollop of sour cream and a bowl of soup or salad...it's versatile, so easy to make, looks impressive and it is a very pretty color!
It looks like a big pancake, no? And really, that's what it is, a beet pancake - crunchy and caramelized on the outside, tender and sweet on the inside - just dang delicious. IF there is any left the next day, it is mighty good eaten cold, straight from the fridge! With just a hint of rosemary, salt, pepper and a little flour, plain ol' sugar beets become a really wonderful treat. You can also use different colored beets...orange or yellow beets, heck, mix them altogether! Think of all the different colors you can make your urine!
Beet Rosti - Adapted from The New York Times Recipe of the Day by Mark Bittman
2 lbs. 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
3 tablespoons butter
fresh rosemary for garnish (optional)
Sour cream for serving, (optional)
Trim beets, and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a 12-inch non-stick skillet over medium heat.
Toss grated beets in bowl with rosemary, salt and pepper. Add about half the flour; toss well, add rest of flour, and toss again.
Put 2 tablespoons of the butter in skillet, heat until it begins to turn nut-brown. Scrape beet mixture into skillet and press with a spatula to form a round. Over medium to medium-high heat, the pancake should sizzle. Keep heat moderate so it doesn't cook too quickly and burn the sugary outside, leaving the inside raw. Shake the pan occasionally and continue to cook until the bottom of pancake is nicely crisp, about 8 to 10 minutes. Slide pancake onto a plate, top with another plate and invert the two plates. Add remaining tablespoon of butter to skillet, then return pancake to skillet. Keep cooking, adjusting heat if necessary, until other side is browned and crisp, another 10 minutes or so. Remove from skillet, garnish with fresh sprigs of rosemary. Cut into wedges, serve hot or at room temperature. Serve with a dollop of sour cream, if desired. Serves 4 to 6.