Wondering what to do with all the beets you’re bringing home from the farmer’s market these days? This week on Good Food, Mark Bittman of the New York Times tells host Evan Kleiman that you should saute those roots in butter, roast them with parmesan, or serve them braised, with pasta.
Remember, you’re a creative cook! You don’t have to resort to goat cheese.
And, Bittman, offers, you should make Beet Rosti with Rosemary.
Beet Rosti With Rosemary
(From Mark Bittman at the New York Times. Used with permission.)
Yield 4 servings
Time 30 minutes
Keep the heat moderate — cooking too quickly will burn the sugary outside of the pancake while leaving the inside raw. And don’t forget to wear an apron when you’re grating the beets.
2 pounds 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
2 tablespoons butter
Minced parsley or a few rosemary leaves for garnish
1. Trim beets, and peel them as you would potatoes; grate them in food processor or by hand. Begin preheating 12-inch nonstick skillet over medium heat.
2. Toss grated beets in bowl with rosemary, salt and pepper. Add about half the flour; toss well, add rest of flour, and toss again.
3. Put butter in skillet; heat until it begins to turn nut-brown. Scrape beet mixture into skillet, and press with spatula to form a round. With medium to medium-high heat — the pancake should gently sizzle — cook, shaking pan occasionally, until bottom of cake is nicely crisp, 8 to 10 minutes. Slide cake onto a plate, top with another plate, invert the two plates, and return cake to pan. Keep cooking, adjusting heat if necessary, until other side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.