Rosemary Beet Phyllo Bites Food
BEET ROSTI WITH ROSEMARY
The sweetness of beets is wonderfully exploited in this dish, created by Michael Romano, the chef at Union Square Cafe. It's a thick beet pancake, cooked slowly until the beet sugars caramelize and a crunchy, sweet crust forms, reminiscent of créme brûlée. A touch of rosemary does not diminish the sweetness, but simply adds a dimension to this versatile side dish, which is good with braised meats or grilled food or can accompany a salad as a light dinner.
Provided by Mark Bittman
Categories pancakes, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim beets, and peel them as you would potatoes; grate them in food processor or by hand. Begin preheating 12-inch nonstick skillet over medium heat.
- Toss grated beets in bowl with rosemary, salt and pepper. Add about half the flour; toss well, add rest of flour, and toss again.
- Put butter in skillet; heat until it begins to turn nut-brown. Scrape beet mixture into skillet, and press with spatula to form a round. With medium to medium-high heat -- the pancake should gently sizzle -- cook, shaking pan occasionally, until bottom of cake is nicely crisp, 8 to 10 minutes. Slide cake onto a plate, top with another plate, invert the two plates, and return cake to pan. Keep cooking, adjusting heat if necessary, until other side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 6 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 583 milligrams, Sugar 15 grams, TransFat 0 grams
ROSEMARY BEETS
We're a family of beet eaters. For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 6h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top., Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.
Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 511mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges
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