Beet roesti with rosemary from How to Cook Everything: Simple Recipes for Great Food (page 542) by Mark Bittman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 11, 2019

    I have marginal appreciation for beets to begin with (though I keep trying :) ), so my review is from that perspective. This recipe didn't turn me into a beet-lover. I used golden beets and, in addition to the beet's sweetness, there were some slight bitter notes I didn't like - some grated apple or a yogurt sauce as previous reviewers mentioned would have helped with that. Maybe it was my cooking technique or the particular beets I used...

  • shoffmann on September 19, 2017

    Simple and tasty. I served with a horseradish-dill yogurt sauce which was a good complement.

  • zorra on February 27, 2014

    Terrific & unusual beet recipe. Caramelized & crisp exterior, moist interior strands. If using higher amount of beets, it's helpful to cover for a few minutes after flipping. We like it as a vegetarian main dish too.

  • Emily Hope on November 18, 2010

    Great and unusual way to cook beets. Tasty with an apple grated in with the beets.

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