Imagine a giant latke, similar to a thin-crust pizza. Add beets and carrots, and you have this roesti! This recipe makes 1 roesti, which serves 2 as an appetizer/side dish. It can be eaten alone, but I enjoy serving it with a dollop of sour cream or greek yogurt.
Adapted from Daily Unadventures in Cooking
1 medium beet
1 medium potato
3 small carrots
2 garlic cloves, minced finely
1/4 cup flour
1 large egg
Salt and pepper, to taste
1 tablespoon butter
Peel and grate the beet, potato, and carrots into a small bowl. Add the garlic cloves, flour, egg, salt, and pepper, and mix thoroughly. Melt 1/2 tablespoon butter in a skillet over medium heat until foamy, and then add the beet mixture into the skillet, flattening it down with a spatula. Cook for 8-10 minutes, until the bottom begins to get crispy. Place a plate over the skillet and flip the frying pan over so that the uncooked side of the roesti is facing up. Add 1/2 tablespoon butter into the skillet, and then slide the roesti back into the pan. Cook for another 8-10 minutes. Remove the roesti from the skillet once it’s crispy, and let cool for a couple minutes before serving.
