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.
- Trim the beets and peel them as you would potatoes. Grate them in a food processor or by hand.
- 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.
- 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.)
- Place the butter in the skillet and heat until it begins to turn nut-brown.
- 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.
- 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.
- Cut into wedges and serve immediately. A sprinkle of Maldon flaked salt on top is great but not necessary.