Beet Roesti With Rosemary Recipes

Steps:

• Preheat oven to 400°. Cut each beet into 6 wedges; place in a shallow dish. Add olive oil and salt; toss gently to coat., Place a piece of heavy-duty foil about 12 in. long in a 15x10x1-in. baking pan. Arrange beets on foil; top with rosemary. Fold foil around beets and seal tightly. , Bake until tender, about 1 hour. Open foil carefully to allow steam to escape. Discard rosemary sprigs.

Steps:

• In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top., Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.

Steps:

• Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a 12-inch nonstick skillet over medium heat.
• Toss the grated beets in a bowl with the chopped rosemary, salt, and pepper. Add about half the flour; toss well, add the rest of the flour, then toss again.
• Put the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet and press it down with a spatula to form a round. With the heat at medium to medium-high-the pancake should be sizzling gently-cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 8 to 10 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates, and return the cake to the pan. Continue to cook, adjusting the heat if necessary,. until the second side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.