An almost unbelievably sweet and wonderful side dish. The sugar in the beets caramelizes, and the flavors of the rosemary, beets, and butter meld beautifully. With thanks to Michael Romano, the brilliant chef at New York's Union Square Cafe, who shared this recipe with me almost 10 years ago. - Mark Bittman
Course: Main Course
Total Time: 20 Min
- 1-1 1/2 pounds Beets
- 1 teaspoon Rosemary fresh coarsely chopped
- 1 teaspoon Salt
- 1/4 cup Flour
- 2 tablespoons Butter
- 1. Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a medium to large non-stick skillet over medium heat.
- 2. Toss the grated beets in a bowl with the rosemary and salt, then add about half the flour; toss well, add the rest of the flour, then toss again.
- 3. Place the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet, shape it into a nice circle, and press it down with a spatula. Turn the heat to medium-high and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6 to 8 minutes. Slide the cake out 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 the second side is browned. Cut into wedges and serve immediately.