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Beetroot rosti

I devised this recipe to accompany left over roast turkey which we were sent home with after my parents' thanksgiving meal. We had too many beetroots and I was struggling to think of how I could use them all up.  It is best to preapre the meal before hand so the beetroot and potato can drain properly; it can then be cooked up in batches depending on how many people are eating at each sitting. While cooking, I realised that it is not terribly healthy, given the amount of butter and creme fraiche I used. On the other hand, we do need some fat in our diet, and maybe my fat cravings will have been satisfied and I will be less likely to reach for a packet of crisps.
  • 6-7 beetroot, peeled and parboiled
  • 2 large potatoes, peeled and parboiled
  • 1 tbsp orange zest 
  • seasoning
  • large knob butter
  • 1 tsp creme fraiche per portion
  1. When the beetroot and potatoes have cooled and drained, grate them into a large mixing bowl.  
  2. Add the orange zest, season well and mix.
  3. In a large, shallow frying pan, melt the butter with a dash of olive oil to stop butter from burning.  When hot add the raw beetroot and potato mixture and squash flat with the back of a spoon to fill the pan.
  4. Now turn the heat right down and allow to cook slowly. After about 5-10 minutes turn the heat up, adding a little more butter to the sides if necessary. When you think the base is crisp, remove from heat, place a large plate (carefully without burning yourself!) on top, flip the pan over so the cooked side of the rosti is sitting face up on the plate. 
  5. Add more butter/olive oil to the pan, allow to melt.  Gently and carefully slide the rosti back into the pan and cook until the rosti is cooked through and crisp on both sides. 
  6. Slide out of the pan onto a large plate and serve with a dollop of creme fraiche.