Beetroot Rosti Brunch Idea
I can't quite get enough of beetroot at the moment. And these little rosti cakes would make a sweet brunch idea, or make a big batch for bite size nibbles to go with your beetroot croutons!
Ingredients: (Makes One 15 inch tray bake or would make approx 12 mini rostis)
- 2 baking potatoes
- 1 large fresh beetroot
- Black pepper
- Zest 1 lemon
- Zest 1 lime
- Drizzle olive oil
- Baking paper
- Optional - fried egg topping with chopped baked prosciutto and chives.
Pre heat your oven to 180 degrees/Gas Mark 4.
Peel your potatoes and beetroot. Using the large holes side on your grater, grate the potatoes and beetroot into a large bowl. You might want to wear a clean rubber glove to hold the beetroot as the juices do stain!
Place the grated mix into a piece of muslin or an old tea towel and over the sink, squeeze out the excess liquid. Potatoes and beetroot are surprisingly juicy!
Return to the bowl and add pepper and finely grate the zest of 1 lemon and 1 lime. Stir the mix through.
Line your baking tray with a sheet of baking paper and drizzle olive oil over the paper to stop the cakes from sticking.
To form your mini rosti cakes use a circular cookie cutter or shape with your hands. I used a cookie cutter and pressed the mix into the shape with a pestle. Gentle lift your cutter away to ensure the mix holds it shape.
Bake for approximately 20 minutes. Checking occasionally.
I also made a large flatter version. I lined a small baking tin with baking paper and drizzled with olive oil.
I chose to top my little ones with little heart shaped eggs which I cut out from one large fried egg (1 egg per 4 rosti cakes) and baked a slice of prosciutto for 5 minutes to chop up with the chives.
The tray bake is beautiful all by itself!
The tray version would be a great way to get lovely seasonal beetroot into a family dinner!
Are you using any seasonal ingredients? I'd love to hear your recipe ideas.
I am off to Cake International so it's all about baking and sweet things for me today!