by gluttonforlife
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1 1/2 pound
golden beets, peeled and trimmed
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2 teaspoons
grated orange zest
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2 tablespoons
finely grated fresh horseradish
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1 teaspoon
salt
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1/3 cup
flour
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2 tablespoons
unsalted butter
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Grate the beets (by hand or in a food processor). You should have about 3-4 cups. Meanwhile, heat a large, well-seasoned (or non-stick) 10” skillet over medium heat.
Ask the hotline about this step!Combine the grated beets in a bowl with the horseradish, orange zest, salt, and half the flour. Toss well, then add the rest of the flour and toss again.
Ask the hotline about this step!Melt the butter in the heated skillet. When it begins brown, add the beet mixture. Use a spatula to shape it into an attractive round, pressing it down firmly all over.
Ask the hotline about this step!Turn the heat up to medium-high and cook until the bottom is nicely browned, about 8 minutes. Give the pan a few shakes to help prevent sticking. To finish the other side, invert as you would a frittata: slide it from the pan onto a plate, top with another plate, then flip it over and slide the cake back into the pan. Lower the heat a bit and cook until nicely browned, being careful not to burn, about 5 minutes. Cut into wedges and serve immediately with a dollop of crème fraîche, a sprinkling of sea salt and a few grindings of black pepper.
Ask the hotline about this step!Thanks, all! I'm always trying to entice my beet-shunning husband...
What a nice recipe. I like that you use golden beets here, which tend to be a bit milder, and less earthy than the red. good luck!
I'm no fan of beets of any color, but this is one recipe even I would be willing to try. Well done!
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
This looks just like a recipe in The New York Times a few years ago, but which used rosemary instead of lemon and horseradish, and red beets. I made it several times and it was really tasty. The key is to get small, recently picked beets if you can, as they are juicier and therefore provide the liquid needed to make the sweet "glue" that holds the rosti together. I also found that using a larger skillet made a big difference, too, because the rosti ended up very thin and crisp, like a traditional potato roesti. You also have to keep an eye on the heat, and shake the pan frequently, to keep it from sticking and then burning.