Beetroot Rosti Recipe
Healthy twist to classic Swedish Potato Rosti
Rosti is a classic Swedish potato pancake usually served for breakfast. Beetroot Rosti Recipe is a beetroot variant of the classic dish that adds a vibrant colour and also makes it healthier. You can make a large rosti as it is traditionally made or small patty sized mini rostis. Fresh dill adds a unique flavour to these beetroot rostis but you can use any other herb.
Serve Beetroot Rosti with sour cream and a fresh fruit juice like Mixed Fruit and Vegetable Juice Recipe for a wholesome breakfast or brunch.
Here are more brunch ideas that you could also try
10 M
15 M
25 M
2-3 Servings
Ingredients
- 1 Beetroot , peeled and grated coarsely
- 1 Potato (Aloo) , parboiled, cooled, drained, peeled and coarsely grated
- 3 tablespoons Dill leaves , chopped (or any other herb of choice)
- 1 Whole Egg , whisked
- Salt , to taste
- 1 teaspoon Black pepper powder
- 3 tablespoon Whole Wheat Flour , or maida
- 4 tablespoons Butter , or oil as needed
- 4 tablespoons Sour cream , as required
- Dill leaves , chopped, to garnish
- Spring Onion Greens , chopped, to garnish
How to make Beetroot Rosti Recipe
To begin making Beetroot Rosti recipe, first parboil the potato by drop it in boiling water for about 7-8 minutes. The cooking time may change depending on the quality of potato. If should be firm but partially cooked.
Once done, mix the grated beetroot and potatoes in a mixing bowl. Add egg, salt, pepper, dill, and flour. Mix well. Adjust the amount of flour if you think the mixture is too wet.
Heat butter or oil in a non-stick pan. Place the beetroot mixture in the pan and pat evenly to make a large pancake.
Cook till the bottom is crisp and starts browning.
Invert a large plate over the pan. Carefully flip rösti onto the plate. Drizzle some more butter to the pan.
Slide rösti back in the pan cooked side up and cook till the bottom crisps up.
You can alternatively make small patty/fritter shaped mini rostis. Divide the mixture into small patties and cook on both sides till crisp and done.
Serve Beetroot Rosti recipe with sour cream, garnished with dill leaves and onion greens, along with Mixed Fruit and Vegetable Juice Recipe.
Madhuli Ajay
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.
