Rosemary Beet Cake
Food Ingredients:
2 pounds beets 2 teaspoons coarsely chopped fresh rosemary Salt and freshly ground pepper to taste 1/2 cup flour 2 tablespoons butter Minced parsley or a few rosemary leaves for garnish.
Recipe preparation:
1 Trim beets, and peel them as you would potatoes; grate them in food processor or by hand. Heat a 12-inch nonstick skillet over medium heat. 2 Toss grated beets in bowl with rosemary, salt and pepper. 3 Add half of the flour; toss well, add rest of flour, and toss again. 4 Put butter in skillet; heat until it begins to turn nut-brown. Scrape beet mixture into skillet, and press with spatula to form a round. 5 With medium to medium-high heat — the pancake should gently sizzle — cook, shaking pan occasionally, until bottom of cake is nicely crisp, 8 to 10 minutes. 6 Transfer cake onto a plate, top with another plate, invert the two plates, and return cake to pan. 7 Keep cooking, adjusting heat if necessary, until other side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.
Recipe source: Foodista recipe
