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Author Notes: Although this take on the classic Swiss potato pancake could be made with any beets, I like the way the golden ones echo the original. Enlivened with orange zest and fresh horseradish, and served with a dollop of creme fraiche, this crispy and nutritious thicket of beets makes a great side dish, simple lunch or delicious brunch. —gluttonforlife
- 1 1/2 pounds golden beets, peeled and trimmed
- 2 teaspoons grated orange zest
- 2 tablespoons finely grated fresh horseradish
- 1 teaspoon salt
- 1/3 cup flour
- 2 tablespoons unsalted butter
- creme fraiche
- Grate the beets (by hand or in a food processor). You should have about 3-4 cups. Meanwhile, heat a large, well-seasoned (or non-stick) 10” skillet over medium heat.
- Combine the grated beets in a bowl with the horseradish, orange zest, salt, and half the flour. Toss well, then add the rest of the flour and toss again.
- Melt the butter in the heated skillet. When it begins brown, add the beet mixture. Use a spatula to shape it into an attractive round, pressing it down firmly all over.
- Turn the heat up to medium-high and cook until the bottom is nicely browned, about 8 minutes. Give the pan a few shakes to help prevent sticking. To finish the other side, invert as you would a frittata: slide it from the pan onto a plate, top with another plate, then flip it over and slide the cake back into the pan. Lower the heat a bit and cook until nicely browned, being careful not to burn, about 5 minutes. Cut into wedges and serve immediately with a dollop of crème fraîche, a sprinkling of sea salt and a few grindings of black pepper.