Golden Rösti

February 26, 2010
3 Ratings
  • Serves 4
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

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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5 Reviews

AntoniaJames February 27, 2010
This looks just like a recipe in The New York Times a few years ago, but which used rosemary instead of lemon and horseradish, and red beets. I made it several times and it was really tasty. The key is to get small, recently picked beets if you can, as they are juicier and therefore provide the liquid needed to make the sweet "glue" that holds the rosti together. I also found that using a larger skillet made a big difference, too, because the rosti ended up very thin and crisp, like a traditional potato roesti. You also have to keep an eye on the heat, and shake the pan frequently, to keep it from sticking and then burning.
gluttonforlife February 27, 2010
Thanks, all! I'm always trying to entice my beet-shunning husband...
Jennifer A. February 26, 2010
What a nice recipe. I like that you use golden beets here, which tend to be a bit milder, and less earthy than the red. good luck!
AmyW February 26, 2010
I'm no fan of beets of any color, but this is one recipe even I would be willing to try. Well done!
EmilyNunn February 26, 2010
wow. Sounds delightful.