Mark Bittman’s Beet Roesti

by Mark Bittman


  • 4 medium beets, raw, peeled and coarsely grated (about 4 cups)
  • 1⁄2 cup unbleached all-purpose flour
  • 1 tsp. minced fresh rosemary
  • 4 Tbsp. unsalted butter
  • 1⁄4 cup vegetable oil
Mark Bittman’s Beet Roesti

Elizabeth Cecil

Heat oven to 200°F. toss beets and rosemary with flour in medium bowl.

Heat 1 tablespoon each butter and oil in an 8-inch sauté pan or omelet pan. When butter stops foaming and oil is very hot, measure 1 cup of beet mixture into pan and quickly spread and press it flat with back of fork.

Cook over medium-high heat until bottom is well browned, almost 2 minutes. Loosen carefully with spatula, put plate over pan, and invert. Slide roesti back into pan; cook until remaining side is well browned, 1 1/2 to 2 minutes longer. Carefully loosen and slide onto an oven-proof platter; add salt and pepper to taste. Reserve in the warm oven. Repeat 3 more times to make 4 beet cakes. Serve immediately.

Recipe from Mark Bittman’s “How to Cook Everything,” an unusual take on a traditional Swiss potato side dish! Serve with sour cream.