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.