Beetroot Rosti Recipe
Introduction
The Beetroot Rosti is a delightful dish that brings a colorful twist to the classic Swiss potato rösti. With its vibrant hue, this recipe not only enhances the visual appeal of your brunch table but also adds a burst of flavor and nutrition, making it an ideal choice for vegetarian diets. Combining the earthy sweetness of beetroot with the comforting texture of potatoes and aromatic dill, this dish is sure to impress your family and friends. Serve it alongside a dollop of sour cream and a refreshing juice to create a well-rounded meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot (peeled and grated coarsely) | 1 medium-sized beetroot |
| Potato (Aloo) | 1 medium-sized potato, parboiled |
| Dill leaves (or any other herb) | 3 tablespoons, chopped |
| Whole egg | 1, whisked |
| Salt | To taste |
| Black pepper powder | 1 teaspoon |
| Whole wheat flour (or maida) | 3 tablespoons |
| Butter (or oil) | 4 tablespoons, as needed |
| Sour cream | 4 tablespoons, as required |
| Dill leaves | For garnish |
| Spring onion greens | For garnish |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 210 kcal |
| Protein | 4g |
| Carbohydrates | 29g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Fat | 10g |
| Saturated Fat | 5g |
| Sodium | 150mg |
Note: Nutritional values may vary based on specific ingredients and preparation methods.
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 15 |
| Total Time | 25 |
Servings
| Servings |
|---|
| 4 |
Cuisine
| Cuisine |
|---|
| European |
Course
| Course |
|---|
| Brunch |
Diet
| Diet |
|---|
| Vegetarian |
Instructions
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Prepare the Potato: Begin by parboiling the potato. Place it in a pot of boiling water and cook for about 7 to 8 minutes, or until it’s firm yet partially cooked. The exact cooking time may vary depending on the quality of the potato, so keep an eye on it to avoid overcooking.
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Mix the Ingredients: Once the potato is ready, drain and let it cool slightly. In a large mixing bowl, combine the grated beetroot and the parboiled potato. Add the whisked egg, salt, black pepper, chopped dill, and whole wheat flour. Mix everything thoroughly until well combined, adjusting the amount of flour as needed to achieve a cohesive mixture that is not too wet.
-
Cook the Rosti: Heat the butter or oil in a non-stick frying pan over medium heat. Once hot, carefully place the beetroot mixture into the pan and pat it down evenly to form a large pancake shape.
-
Crisp the Bottom: Allow the rösti to cook for about 5 to 7 minutes, or until the bottom is crisp and golden brown. Use a spatula to check the underside and adjust the heat as necessary to prevent burning.
-
Flip the Rosti: To flip the rösti, invert a large plate over the frying pan. Carefully slide the rösti onto the plate, then drizzle a little more butter into the pan. Gently slide the rösti back into the pan with the cooked side facing up.
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Finish Cooking: Continue to cook the rösti for an additional 5 to 7 minutes, or until the bottom is crisp and golden brown.
-
Alternative Method: If you prefer, you can form smaller patties or fritters using the beetroot mixture. Divide the mixture into small portions and cook each patty in the pan until both sides are golden and crisp.
-
Serve: Once cooked, transfer the Beetroot Rosti to a serving platter. Serve hot, garnished with additional chopped dill leaves and spring onion greens. This dish pairs wonderfully with sour cream on the side, along with a refreshing Mixed Fruit and Vegetable Juice to complement your meal.
Conclusion
This Beetroot Rosti recipe is not only a treat for the eyes but also a nutritious addition to your brunch spread. Easy to prepare and packed with flavor, it is perfect for impressing guests or simply enjoying a cozy meal at home. Don’t hesitate to experiment with different herbs and spices to make it your own!
Enjoy your delicious, homemade Beetroot Rosti!
