Preheat medium skillet over medium heat.
Toss the grated beets in a bowl with the rosemary and salt, then add about half the flour.
Toss well and add the rest of the flour. Toss again.
Place the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet, shape it into a nice circle, press it down with a spatula. Turn the heat to medium-high and cook, shaking occasionally, until the bottom of the beet cake is nicely crisp, 6 to 8 minutes.
Slide the cake into 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 immeditaely,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (130g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 55 (52%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 16mg||5 %|
|Sodium 133.2mg||5 %|
|Potassium 385.5mg||10 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 8.1g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 105
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