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Beet Rosti (Beet Pancakes)

Beet Rosti (Beet Pancakes)

Thanks to Jillian for this gem… when we put out the call for favorite beet recipes you guys didn’t disappoint! If the beets continue, I’ve got big plans to make Roasted Beet Hummus, salads galore, AND honest to goodness beet cupcakes. Now watch, I’ve got all these grand plans and beet season will end next week. Humph.

I personally think this recipe is genius. I mean, everyone loves potato pancakes, why should beets be any different? Well, for one, these are sweet. Not just sweet as in totally rad (which they totally are), but sweet as in, are you sure you didn’t put sugar in there? The natural sugars of the beet caramelizes on the outside of the pancakes, leaving you with a sweet crunchy exterior and soft and decadent interior.

We made a few small modifications to the recipe, but for the most part it is undeniably perfect in its simplicity. We made multiple small pancakes instead of one large one, and the 2nd time we made this (yes, it was so good we did it again the same week), we substituted the thyme for rosemary. Personal taste, but I much preferred the thyme version, as I often find rosemary overpowering and perfumy.

A word of warning: if you have an apron, this would be the time to wear it. I’m not talking about a cute, practically-a-dress apron, because it’s going to look like you bled out all over the place when you’re done with this one so you better gosh darn put on an apron that you won’t mind if it gets splattered and stained with beet juice. Beets are messy. The apron is a must. Or at the very least a red shirt.

Beet Rosti (Beet Pancakes)

Makes 4 servings. Recipe from The Minimalist.

Ingredients:

2 pounds beets (3 very large or 4 to 6 medium)
2 teaspoons coarsely chopped fresh rosemary (or thyme, if you prefer)
Salt and freshly ground pepper to taste
1/2 cup flour
2 tablespoons butter
Minced parsley or a few rosemary leaves for garnish.

Directions:

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.

Toss grated beets in bowl with rosemary, salt and pepper. Add about half the flour; toss well, add rest of flour, and toss again.

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.

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21 CommentsLeave a Comment →

  1. 1
    Posted On July 20, 2010 at 2:03 pm

    Beet rosti is an interesting twist to the common potato rosti. Love the idea. My mom’s a huge beet fan so I’m going to email this to her.

    Reply

  2. 2
    jillian
    Posted On July 20, 2010 at 2:23 pm

    I’m so glad you loved it!

    Reply

  3. 3
    Posted On July 20, 2010 at 2:58 pm

    Beet pancakes are my favorite thing to make with beets. We put horseradish in ours (and/or top them with wasabi mayonnaise), and it makes for a great combination with the beets.

    Reply

  4. 4
    Posted On July 20, 2010 at 3:12 pm

    Time to get out the pomegranate picking shirt! Seriously, sounds delicious…I had never thought of this.

    Reply

  5. 5
    Posted On July 20, 2010 at 5:53 pm

    ha! I always look at those cute almost a dress aprons, and I want one so bad…but it would be such a bummer to get it dirty…which is what it’s for I know…but I just can’t do it…so I stick with the same ole’ same ole’ apron…this recipe looks awesome!

    Reply

  6. 6
    Posted On July 20, 2010 at 8:09 pm

    I have never had beets before, but my grandma gave me some from her garden that she had canned last year. They’ve been sitting in my cabinet ever since because I really don’t know what to do with them or how to serve them. Do you think this would work with the canned beets or is fresh a must? Any ideas what I can do with the ones I’ve got? Thanks :)

    Reply

    • Posted On July 20, 2010 at 9:20 pm

      You know, I’m not sure. I have a feeling canned beets might not crisp up quite like fresh ones… but it’s worth a try, right? If you do try it, let me know how it turns out!

  7. 7
    Chetana
    Posted On July 20, 2010 at 9:16 pm

    Tis is such a good substitute to de regular potato rosti.
    Can imagine hw fresh n earthy it must hv tasted.

    Reply

  8. 8
    Posted On July 21, 2010 at 6:52 pm

    I’ve never heard of beet pancakes! But your description of caramelization is making my mouth water so I think I’m going to have to try them out!

    Reply

  9. 9
    Posted On July 22, 2010 at 10:04 am

    Oooh! I’m always looking for new beet recipes and these look incredibly unique. Definitely adding them to my list!

    Reply

  10. 10
    Posted On July 22, 2010 at 12:20 pm

    So, this is probably a stupid question, but when exactly *is* beet season? It seems like there are always beets in my local stores. Maybe California produces beets year round?

    I’ve only ever had canned beets as a child, and hated them then, but clearly I need to try fresh ones now that my tastes in food are much broader. I’ve been waiting until they come in season, but I can’t seem to tell exactly when that is, so I keep putting it off. Hrm.

    Reply

  11. 11
    Posted On July 22, 2010 at 12:29 pm

    Never had beet pancakes but I want to try now! I love beets and always roast them but my daughter prefers them raw; i think this would be a good compromise!

    Reply

  12. 12
    Posted On July 22, 2010 at 2:15 pm

    Beets are one of those foods I’m so glad to have discovered in recent years. I roasted some from our CSA share last night, and tossed them into a couscous salad. I agree with you on the messy factor- I wear dishwashing gloves when I handle then, to avoid dying my hands red!

    Reply

  13. 13
    Michelle
    Posted On July 22, 2010 at 4:01 pm

    Yum! I love beets and these look delicious. I highly recommend beet cupcakes-there is a cupcake shop here in Denver that made a chocolate beet cupcake and it was awesome.

    Reply

  14. 14
    Posted On July 23, 2010 at 1:31 pm

    Good news and bad news.

    Good: I made roasted beet hummus and left some for you! YAY!

    Bad: I used your beets! I was thinking “Well, she said use anything from the CSA, and she said she isn’t a huge fan of beets….”

    Reply

  15. 15
    Posted On July 24, 2010 at 5:04 pm

    I love beets, I will have to give this a try! What a great recipe idea, thank you for the post.

    Reply

  16. 16
    Posted On July 25, 2010 at 2:05 pm

    Wow! I would never have thought of beet pancakes. I’ll definitely need to give these a try.

    Reply

  17. 17
    Posted On July 27, 2010 at 7:19 am

    Very interesting! I love grating raw beets onto my salads, and will try them cooked in this way!

    Reply

  18. 18
    Posted On August 10, 2010 at 1:50 am

    I’m uber impressed…. your photography is almost as good as your cooking… and that says a lot! Way to pick up that creative spirit and continue to run with it! You continue to serve as a fountain of inspiration!

    Reply

    • Posted On August 10, 2010 at 8:02 am

      Aw, thanks RJ! From you that means a lot. :)

  19. 19
    Posted On March 16, 2014 at 12:45 pm

    I will love trying this recipe. I don’t eat potatoes anymore and I am interesting in tasting the beet rosti. 

    Reply

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