Rosti, or Rösti, is a great way to cook potatoes. Rosti is originally a Swiss dish but is now eaten all around the world. In this recipe I add in some beetroot to add extra colour and flavor. The Beet Rosti flavor is earthy, rich, sweet and an unmistakably beet taste.
I love this dish because of it´s crispness from the roots and saltiness from the cheese, plus it´s vegetarian too. I sometimes find it hard to come up with new, fun appetizers and constantly looking for inspiration. This Beet Rosti with Blue Cheese and Walnuts is a no brainer.
This elegant starter is fun and will brighten up the dinner table and impress even the harshest of critics. Serve with some sparkling wine and it´s a success.
Photo: Fredrik Övgård
Beet Rosti with Blue Cheese and Walnuts
Makes 4 portions
300 g Beetroot (11 oz)
300 g Potato (11 oz)
Salt and freshly grounded Black Pepper
Olive Oil and Butter
Blue Cheese, I used Saint Agur
- Peel and grate the beets and potatoes on the rough part of the grater. Squeeze out all the liquid and put it in a bowl. Season with salt and pepper.
- Fry the small rosti in butter and oil over medium heat until they received a fine surface on both sides, about 5 minutes (use two pans).
- Garnish the Beet Rosties with nuts and crumbled blue cheese. Serve immediately.
Make sure you squeeze as much moisture as possible from the potatoes and beets to get a really crisp result.