Beet Rösti

Ingredients

• 2 pounds beets
• 2 teaspoons coarsely chopped fresh rosemary
• Salt and freshly ground pepper to taste
• 1/2 cup flour
• 2 tablespoons butter
• Minced parsley or a few rosemary leaves for garnish

Directions

1. Peel the beets with a vegetable peeler, just like you would peel a potato, then shred them in a food processor or on a box grater. Transfer the grated beets to a large bowl, add the rosemary, and season with salt and pepper to taste. Sprinkle in about half the flour and toss thoroughly. Continue adding flour a bit at a time until the beets can be gathered easily into a ball, using all the flour if you need it.
2. Set a 12-inch non-stick skillet over medium heat and add the butter. When the butter starts to turn brown, spoon in the beet mixture and use a spatula to press it into one round cake. Nudge the edges inward so the shape is circular. Raise the heat to medium-high and cook until the underside is crisp, about 10 minutes.
3. Cover the skillet with a large plate, hold the plate firmly in place, and flip the skillet so the rösti lands on the plate. Put the skillet back on the heat, then slide the rösti back in with the uncooked side down. Cook until that side is crisp too, another 10 minutes.
4. Take the skillet off the heat and finish with parsley or rosemary. Serve warm or at room temperature.