I find rosti is a little like pasta or pizza: there’s infinity of combinations you can make. This time I have paired the usual potatoes with fresh beetroot. I like the earthy taste of the beetroot and this works so well with potatoes… I guess I’ve already said it, but I think that rosti is the Swiss comfort food and this time, the plus, is that it’s a dish high in colours. I just feel at home when I eat it. I served this rosti I made a blue cheese sauce by mixing 40g Roquefort, 100 g half-fat sour cream and pepper.
By the way, I’m sorry for the slight delay. We’ve been harvesting the whole day and I ran a little late since it’s almost a tradition to have a drink after work.
Potato and Beetroot Rosti
Recipe for 3-4 as a side dish or for 1-2 as a main meal
Prep time:15 min
Cook time: 35-40 min
200 g raw beetroot
600 g boiled potatoes, peeled
2 tbsp. rapeseed oil
2 tbsp. butter
Salt and pepper
In a bowl grate the beetroot with a large holed grater. Either using a tea towel or using
a sieve, remove excess moisture.
In a second bowl grate the potatoes.
Chop the onion and add it to a pan with the rapeseed oil. Cook onion on a low-medium fire until translucent, about 5-7 min. Add the beetroot and the potatoes to the pan and cook them on a medium fire for 8-10 min, occasionally stirring. Season the preparation with salt and pepper to taste.
Shape the rosti into a patty and leave it to colour for 10-15 min. A couple of minutes before turning the rosti add half of the butter around the edges.
Turn the rosti with the help of a lid or a dish and leave to colour for another 10-15 min. Repeat the process by adding the butter the in last few minutes of the cooking process.
Serve warm, eventually with the blue cheese sauce.