Recipe: Beet Rosti with Rosemary

The New York Times' Mark Bittman wants you to know that you don't have to serve beets with goat cheese.

Photo: Katie Spence on Flickr

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.

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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.