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March 31, 2008

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March

I should try beets too..but carrot cake I just can't do. SO gross.

Jason Raven

What?! You didn't eat the cake at our wedding? I knew I should have had a plate of Krispy Kremes there for you.

If you want to try beets, here's the simple recipe I always use. My kids ask for it often.

It's up to you to figure out how you like them. You can cook them until they're pretty crispy or only let them go until they soften up.

I skip the oven part and just serve them as I make them. I also lay them on a paper towel-lined plate to get rid of some of the excess oil before serving.

Beets Roesti

4 medium beets, peeled and coarsely grated (about 4 cups)
1/2 cup unbleached all-purpose flour
4 tablespoons unsalted butter
1/4 cup vegetable oil
table salt and ground black pepper

1. Heat oven to 200 degrees. Toss beets with flour in medium bowl.

2. Heat 1 tablespoon each butter and oil in an 8-inch saute pan or omelet pan. When butter stops foaming and oil is very hot, measure 1 cup of beet mixture into pan and quickly spread and press it flat with back of fork.

3. Cook over medium-high heat until bottom is well browned, about 2 minutes. Loosen carefully with spatula, put plate over pan, and invert. Slide beet cake back into pan; cook until remaining side is well browned, 1 1/2 to 2 minutes longer. Carefully loosen and slide onto an oven-proof platter; add salt and pepper to taste. Reserve in a warm oven; repeat 3 more times to make 4 beet cakes. Serve immediately.

Carissa

That is so interesting! It amazes me that your batter was such an amazing shade of red/pink, but once baked it ended up looking just like carrot cake. I will definitely have to give it a try. Growing up, I only ever tried pickled beets - blech! But, I havea feeling I'd like them in either of the recipes you posted. Thanks!

Julie

I noticed your ingredient list is missing the amount of brown sugar. From Cook's Illustrated, it should be:

1/2 cup packed light brown sugar (3 1/2 ounces)

Jason Raven

Is that in the print version of the magazine? I just double-checked the web site and I see brown sugar in the Pickled Beets with Orange and Rosemary recipe, but not in the Roesti.

If you see this comment, please confirm that because I'd really like to know if the web version is missing it. It seems sweet enough as it is, but brown sugar does make just about everything taste better. =)

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