Beets Roesti
By America's Test KitchenPublished on September 12, 2011
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
One teaspoon minced fresh rosemary can be added to the beet/flour mixture.
Instructions
- Heat oven to 200 degrees. Toss beets with flour in medium bowl.
- Heat 1 tablespoon each butter and oil in an 8-inch saute pan or omelet pan. When butter stops foaming and oil is very hot, measure 1 cup of beet mixture into pan and quickly spread and press it flat with back of fork.
- Cook over medium-high heat until bottom is well browned, about 2 minutes. Loosen carefully with spatula, put plate over pan, and invert. Slide beet cake back into pan; cook until remaining side is well browned, 1 1/2 to 2 minutes longer. Carefully loosen and slide onto an oven-proof platter; add salt and pepper to taste. Reserve in a warm oven; repeat 3 more times to make 4 beet cakes. Serve immediately.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
In looking for the best beet recipes, we paid special attention to minimizing "bleeding.” We also wanted to find beet recipes that would showcase the vegetable’s intense flavor. We found that steaming produced beets moist enough to use in any recipe. It also minimized bleeding and concentrated flavor in much the same way that roasting did. Foil-wrapped roasted beets were more moist than unwrapped roasted beets, but the latter had more flavor. Whatever the cooking method, we minimized bleeding by not peeling the skin and by not slicing off the tops of the beets prior to cooking.
Before You Begin
One teaspoon minced fresh rosemary can be added to the beet/flour mixture.
Instructions
- Heat oven to 200 degrees. Toss beets with flour in medium bowl.
- Heat 1 tablespoon each butter and oil in an 8-inch saute pan or omelet pan. When butter stops foaming and oil is very hot, measure 1 cup of beet mixture into pan and quickly spread and press it flat with back of fork.
- Cook over medium-high heat until bottom is well browned, about 2 minutes. Loosen carefully with spatula, put plate over pan, and invert. Slide beet cake back into pan; cook until remaining side is well browned, 1 1/2 to 2 minutes longer. Carefully loosen and slide onto an oven-proof platter; add salt and pepper to taste. Reserve in a warm oven; repeat 3 more times to make 4 beet cakes. Serve immediately.
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