Beet Rosti

Recipe by Bonnie Bissonette, Weavers Way Mt. Airy Produce Staff


  • 1-½ lbs. red beets (or a combination of beets and celeriac)
  • 2 tsp. chopped fresh rosemary
  • 1 tsp. salt (I like kosher salt for this, but any salt will do)
  • ¼ cup all-purpose flour (I have not made this with a gluten-free flour, but maybe a reader can test and report back)
  • 2 tbsp. unsalted butter

This is a great side dish in cold weather; even people who hate beets like it. It’s everything that’s good about a latke, but different enough.


  1. Trim the beets and peel them as you would potatoes. Grate them in a food processor or by hand.
  2. Toss the grated beets in a bowl with the rosemary and salt, then add the flour. Mix so that every bit of vegetable has a light coating of flour.
  3. Heat a medium to large skillet over medium heat. (I like a seasoned cast iron skillet for this, but any pan with a decent amount of surface area will do.)
  4. Place the butter in the skillet and heat until it begins to turn nut-brown.
  5. Shape the beet mixture into one large patty in the skillet, then press down with a spatula. Turn the heat to medium and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6 to 8 minutes.
  6. Slide the cake onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan. Continue to cook, adjusting the heat if necessary, until both sides are browned.
  7. Cut into wedges and serve immediately. A sprinkle of Maldon flaked salt on top is great but not necessary.