1 to 1 1/2 lb. beets 1 tsp chopped fresh rosemary 1 tsp salt 1/4 cup flour 2 tbsp butter or soy margarine
Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a medium to large non-stick skillet over medium heat. Toss the grated beets in a bowl with the rosemary and salt, then add about half the flour; toss well, add the rest of the flour, then toss again.
Place the butter in the skillet and heat until it begins to turn nut-brown. Shape the beet mixture into the skillet, shape it into a nice circle, and press it down with a spatula. Turn the heat to medium-heat and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6 to 8 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan. Continue to cook, adjusting the heat if necessary, until the second side is browned. Cut into wedges and serve immediately. - Updated: January 16, 2007
