Beetroot Rosti Recipe
A vegetarian European recipe with beetroot - peeled and grated coarsely, potato (aloo) - parboiled, tablespoons dill leaves - chopped (or any other herb of choice). Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making Beetroot Rosti recipe, first parboil the potato by drop it in boiling water for about 7-8 minutes
beetroot - peeled and grated coarsely(1)potato (aloo) - parboiled(1) - 2
The cooking time may change depending on the quality of potato
potato (aloo) - parboiled(1) - 3
If should be firm but partially cooked
- 4
Once done, mix the grated beetroot and potatoes in a mixing bowl
beetroot - peeled and grated coarsely(1)potato (aloo) - parboiled(1) - 5
Add egg, salt, pepper, dill, and flour
tablespoons dill leaves - chopped (or any other herb of choice)(3)salt - to tasteblack pepper powder(1 teaspoon)whole wheat flour - or maida(3 tablespoon)dill leaves - chopped - 6
Mix well
- 7
Adjust the amount of flour if you think the mixture is too wet
whole wheat flour - or maida(3 tablespoon) - 8
Heat butter or oil in a non-stick pan
tablespoons butter - or oil as needed(4) - 9
Place the beetroot mixture in the pan and pat evenly to make a large pancake
beetroot - peeled and grated coarsely(1) - 10
Cook till the bottom is crisp and starts browning
- 11
Invert a large plate over the pan
- 12
Carefully flip rösti onto the plate
- 13
Drizzle some more butter to the pan
tablespoons butter - or oil as needed(4) - 14
Slide rösti back in the pan cooked side up and cook till the bottom crisps up
- 15
You can alternatively make small patty/fritter shaped mini rostis
- 16
Divide the mixture into small patties and cook on both sides till crisp and done
- 17
Serve Beetroot Rosti recipe with sour cream, garnished with dill leaves and onion greens, along with Mixed Fruit and Vegetable Juice Recipe
beetroot - peeled and grated coarsely(1)tablespoons dill leaves - chopped (or any other herb of choice)(3)tablespoons sour cream - as required(4)dill leaves - choppedspring onion greens - chopped
Nutrition Facts
Per serving
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Beetroot Rosti Recipe
A vegetarian European recipe with beetroot - peeled and grated coarsely, potato (aloo) - parboiled, tablespoons dill leaves - chopped (or any other herb of choice). Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
17 steps- 1
To begin making Beetroot Rosti recipe, first parboil the potato by drop it in boiling water for about 7-8 minutes
beetroot - peeled and grated coarsely(1)potato (aloo) - parboiled(1) - 2
The cooking time may change depending on the quality of potato
potato (aloo) - parboiled(1) - 3
If should be firm but partially cooked
- 4
Once done, mix the grated beetroot and potatoes in a mixing bowl
beetroot - peeled and grated coarsely(1)potato (aloo) - parboiled(1) - 5
Add egg, salt, pepper, dill, and flour
tablespoons dill leaves - chopped (or any other herb of choice)(3)salt - to tasteblack pepper powder(1 teaspoon)whole wheat flour - or maida(3 tablespoon)dill leaves - chopped - 6
Mix well
- 7
Adjust the amount of flour if you think the mixture is too wet
whole wheat flour - or maida(3 tablespoon) - 8
Heat butter or oil in a non-stick pan
tablespoons butter - or oil as needed(4) - 9
Place the beetroot mixture in the pan and pat evenly to make a large pancake
beetroot - peeled and grated coarsely(1) - 10
Cook till the bottom is crisp and starts browning
- 11
Invert a large plate over the pan
- 12
Carefully flip rösti onto the plate
- 13
Drizzle some more butter to the pan
tablespoons butter - or oil as needed(4) - 14
Slide rösti back in the pan cooked side up and cook till the bottom crisps up
- 15
You can alternatively make small patty/fritter shaped mini rostis
- 16
Divide the mixture into small patties and cook on both sides till crisp and done
- 17
Serve Beetroot Rosti recipe with sour cream, garnished with dill leaves and onion greens, along with Mixed Fruit and Vegetable Juice Recipe
beetroot - peeled and grated coarsely(1)tablespoons dill leaves - chopped (or any other herb of choice)(3)tablespoons sour cream - as required(4)dill leaves - choppedspring onion greens - chopped
About this recipe
A vegetarian European recipe with beetroot - peeled and grated coarsely, potato (aloo) - parboiled, tablespoons dill leaves - chopped (or any other herb of choice). Ready in 25 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
