Originally post in June 2007 newsletter from “How to Cook Everything” by Mark Bittman- submitted by Beth Duplessie
- 1 to 1 1/2 lbs. beets
- 1 tsp. coarsely chopped fresh rosemary
- 1tsp. salt
- 1/4 flour
- 2tbs. butter
- 1. trim beet and peel as would potato; grate them them in food processor.
- preheat a medium to large non-stick skillet over medium heat
- Toss grated beets in a bowl with rosemary and salt, add half the flour, toss well, add rest of flour, toss again.
- Place butter in skillet and heat until it begins to turn nut-brown. Scrap beet mixture into skillet, shape it into a circle, and press it down with a spatula. Turn the heat to medium cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6-8 minutes. Slide the cakes out onto a plate, top with another plate, invert the two plates and slide the cake back into the pan. Continue to cook, adjusting the heat if necessary until the second side is browned.
- Cut into wedges and serve immediately.