Beetroot and Parsnip Rosti
These crispy, flavorful patties are a great way to use up leftover beets and parsnips. They're perfect for a quick and easy weeknight meal, and they're also a great addition to any brunch or lunch spread. Serve them with your favorite dipping sauce, and garnish with fresh herbs for a pop of color.
The history of rosti is a long and winding one, dating back to the 15th century in Switzerland. Originally made with potatoes, rosti were a simple and hearty dish that was often served as a breakfast or lunch. Over time, rosti spread to other parts of Europe, and variations on the dish began to emerge. In this recipe, we've used a combination of beets and parsnips to create a colorful and flavorful rosti that's perfect for any occasion.
Beetroot and Parsnip Rosti Beetroot and Parsnip Rosti Beetroot and Parsnip Rosti Beetroot and Parsnip Rosti
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 2 large beets, peeled and grated
  • 2 large parsnips, peeled and grated
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine the grated beets, parsnips, almond flour, coconut flour, oregano, thyme, salt, and pepper.
  3. Mix well until all the ingredients are evenly combined.
  4. Form the mixture into 8 patties and place them on a baking sheet lined with parchment paper.
  5. Bake for 20-25 minutes, or until the patties are golden brown and crispy on the outside and tender on the inside.
  6. Serve immediately with your favorite dipping sauce.
  7. Garnish with fresh herbs, if desired.
Why It Works
  • The combination of beets and parsnips gives these rosti a unique and delicious flavor.
  • The almond flour and coconut flour help to bind the rosti together, creating a crispy exterior and a tender interior.
  • The herbs and spices add a savory flavor to the rosti, making them a great addition to any meal.