I got Beets in my Door to Door Organics box last week. We have never cooked Beets, nor had I eaten many Beets as a kid. Both Mr. Gaunt and I weren’t sure if we even liked Beets all that much. I searched around Food Gawker for a Beet Recipe, and this one stood out “The Only Way I Can Get My Husband To Eat Beets” Well if it works for her husband, it should work for my boyfriend!
The recipe was pretty easy to follow and pretty quick too. Even the “flipping” of the Beets wasnt to scary (and I usually HATE flipping things). The only thing that I would mention was that her recipe say to use 4-6 Beets that make 1/2 a cup of shredded Beet, but I used 4 (maybe kinda big?) Beets and it made about 2.5 cups. I didn’t want to waste the rest of the shredded Beets so I threw them in a ziplock bag in the freezer. I’ve never frozen any starch product like that, so who knows if it will keep.
I used low-fat butter and Fat Free Sour Cream to reduce the calories.I also used Whole Wheat Flour, because that’s all we even have anymore. My feeling is if I can’t make it with Whole Wheat Flour, why bother. I still thought they had a definite Beet taste (which isn’t bad, just unique) but Mr. Gaunt freaking LOVED these, he ate almost the whole thing! He thought they tasted like a big potato pancake. I was thrilled to see him gobbling up Beets, and I’ll definitely make this again. It says its more of a “side dish” but we just had two slices with a big salad and we were full.
This recipe could also easily be made vegan, just use vegan Butter and vegan Sour Cream!
The recipe is as followed (taken from Dinosaur Dishes: Delicious easy, healthy meals on a shoestring budget):
Beet and Potato Roestiserves 4-6 as a side
4-6 medium beets, About a 1/2C when grated
2 small potatoes, scrubbed
salt and pepper
4 scallions, chopped
½ cup flour
2 tablespoons butter
Trim and scrub the beets then peel them. Grate them into a medium bowl. Start preheating a large (12″) skillet over medium heat. Working fast, so they don’t discolour, grate the potatoes into the same bowl as well. Add the salt, pepper, and scallions and combine well. Then add the flour a few tablespoons at a time until well combined.
Melt the butter into the skillet until it foams. Put the mixture into the middle of the pan and flatten out with a spatula. It should be a centimeter or thinner. Cook for 8-10 minutes until nice and crispy.
You will need to flip it over. To do this place a large plate over top and flip the frying pan over then slide the roesti back into the pan. Cook until the other side is crispy about another 8 -10 minutes.
Serve hot or at room temperature with green onions on top. We also like to dollop some sour cream or plain yogurt on each slice.