Beet Rosti With Rosemary Recipe (2024)

Wonderful as is; even better with some softened goat cheese spread on top.

I adapted this by making it like a socca or farinata in the oven at 450 for 20 minutes on a pizza pan with olive oil. Instead of flour I used a bit of grated parm reg, pecorino, 1 egg and a 1/4 cup panko.
It turned out beautifully!

Can you make this with store bought cooked beets?

This made a beet lover out of me. I add in about a half cup of freshly grated Parmesan (one of the suggested alternatives in Bittman's How to Cook Everything), and it's utterly delicious, at once savory and sweet.

I made this as a variation with beets, carrots and peeled sweet potatoes, since that is what I had in the house (not enough of each of them). I shredded them all in food processor, then mixed with the other stuff from the recipe, then cooked it it the butter. Heavenly!

I found this quite tasty but not at room temp. I reheated it in a 450 oven for about 2 minutes and then jammed it into my face.

I used about 1/2 sweet potatoes and added a few leeks. We liked it. I baked it in the oven and next time would keep it in longer than 20 minutes to see if it would crisp up more.

Comments:• This made a beet lover out of me. I add in about a half cup of freshly grated Parmesan, and it's utterly delicious, at once savory and sweet.• I adapted this by making it like a socca or farinata in the oven at 450 for 20 minutes on a pizza pan with olive oil. Instead of flour I used a bit of grated parm reg, pecorino, 1 egg and a 1/4 cup panko. It turned out beautifully!

Delightfully sweet and savory all at once. I used chickpea flour instead of all-purpose and dried rosemary in place of fresh.Yummy alongside a salad.

I tried baking this in the oven at 450, like others. Even baking it for 40 minutes, it still is not crisp and it's very "beety" and kind of gummy from the flour. The mix was so wet, I think as others have mentioned, salting the beets and squeezing the water out before proceeding with the recipe as well as adding onions and maybe other vegetables would help. All I'm getting here is gummy beets and rosemary. It isn't something I want to eat a lot of and this is a massive pancake!

This was a wonderful, unusual way to cook beets. It does, however, take patience to cook the beets on medium heat long enough to crisp up but without burning. More like 20 minutes on the first side, 15 on the other side.

Put panko on exterior and added an egg. Delicious!

It will be a very different texture and taste - store-bought cooked beets are more sugary due to having been cooked, and have more liquid. With raw beets you get a crunchier texture. Similar to the difference between pasta al dente (the raw beet version) and pasta that's been overcooked and is rather mushy (what you'll get with store-bought cooked beets).

I had (almost enough) yellow beets, so added 1 carrot & made 1/2 recipe. Used fresh rosemary & gluten free AP flour. Used a smaller cast iron skillet, & when I put the mixture in the pan I pressed down HARD. It held together beautifully & was easy to flip (usually hard for me). Was a perfect main course for the 2 of us. If I’d had any sour cream I’d have topped it with a dollop. Served with a green salad in a sharp vinaigrette to offset the beets’ sweet earthiness. And popovers, just because.

Wow this makes such good and tasty use of beets! I sprinkled to top of mine with crumbled fetaAfter reading through the comments I made a few changes to the recipe:- Added some sweet potato to make up the beet quantity- Used rice flour and tapioca starch to make it gluten free- Added some grated cheese- Baked in the oven for 20 minutes at 450 degrees as one comment mentionedI'll be definitely be making this again when I get my next batch of beets!!

1/2 potato and healthy amount of rosemary

My husband called these "beet hash browns". Cooked in a pan with butter, they came out crispy on the outside. I used 3/4 beets and 1/4 onions and carrots. Added an egg, although it could have used two. I also decided to follow recommendations to cook these as small pancakes; that worked well. Finally, I formed the "cakes" with my hands, squeezing out a considerable amount of juice before putting them in the pan. Med-low heat, about 10 mins/side. Goat or feta cheese is a must!

I found it took considerably longer than 10 min to caramelize and cook the beets. And med high to high is too high for caramelization; set to low and walk away.

This recipe did not work for me as is. Even with the flour, it needs something more to hold the beet shreds together. I vote for the suggestions below of grated parm and an egg. And bake it in the oven, not on the stovetop.

The flavors in this were DELICIOUS and a great use of some x-large beets I had in the fridge. My rosti fell apart (not sure if I needed more flour or should have drained the beets first?), but I pivoted and made individual beet pancakes. Topped with herbed goat cheese. I will attempt this recipe again!

I tried baking this in the oven at 450, like others. Even baking it for 40 minutes, it still is not crisp and it's very "beety" and kind of gummy from the flour. The mix was so wet, I think as others have mentioned, salting the beets and squeezing the water out before proceeding with the recipe as well as adding onions and maybe other vegetables would help. All I'm getting here is gummy beets and rosemary. It isn't something I want to eat a lot of and this is a massive pancake!

This was awful. Followed it to the letter and it was just a mess. I love beets and was eager for this to be a new favorite. On the contrary, I feel like I wasted the whole ingredients list. Didn't brown, smelled funky, and never came together. Whole thing ended up in the trash.

I had (almost enough) yellow beets, so added 1 carrot & made 1/2 recipe. Used fresh rosemary & gluten free AP flour. Used a smaller cast iron skillet, & when I put the mixture in the pan I pressed down HARD. It held together beautifully & was easy to flip (usually hard for me). Was a perfect main course for the 2 of us. If I’d had any sour cream I’d have topped it with a dollop. Served with a green salad in a sharp vinaigrette to offset the beets’ sweet earthiness. And popovers, just because.

Put panko on exterior and added an egg. Delicious!

This was a wonderful, unusual way to cook beets. It does, however, take patience to cook the beets on medium heat long enough to crisp up but without burning. More like 20 minutes on the first side, 15 on the other side.

Shall I assume these are uncooked beets? Alas I found this recipe after I roasted mine

A delightful recipe! I bought several pounds of beets on sale and my roommates, not usually fans of the ruby roots, thought I was insane. But once they tasted this (with honey goat cheese on top!) they kept wanting more

Delightfully sweet and savory all at once. I used chickpea flour instead of all-purpose and dried rosemary in place of fresh.Yummy alongside a salad.

Added 1/2 cup of parm like some reviewers suggested--would not have wanted to skip that! Otherwise be wary of burner temperature, medium for 10 minutes was far too hot for my stove, which left me with burnt beets. Not ruinously burnt, but certainly not preferable. I would decrease temperature next time. PS- supplementing some of the beet with turnip adds a slightly spicy punch!

The flavor of this dish was delicious but I had a hard time getting it to hold together during cooking. The texture was also not quite cakey enough to be called a pancake. I think I will try adding more flour and including goat cheese next time I make it.