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
grated orange zest
finely grated fresh horseradish
In This Recipe
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.