Beet Rosetti with Rosemary


Beet Rosetti with Rosemary

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March 29, 2017

Beet Rosetti with Rosemary


1 tablespoon butter

1 pound beets, peeled and grated

2 tablespoons flour

1 teaspoon kosher salt

1 teaspoon fresh rosemary, chopped


1Melt butter in large skillet over medium high until just starting to brown.

2 Mix remaining ingredients in medium bowl, combining well.

3 Transfer to skillet in four piles. Use spatula to shape round patties from each pile, flatten until quite thin. Let cook about 5 minutes, pressing occasionally, until bottom is crisp. Turn over and repeat.

4 Serve immediately topped with dollops of sour cream and additional chopped rosemary.