- 2 lbs beets (3 very large or 4 to 6 medium)
- 2 tsp fresh rosemary, chopped
- Kosher salt and fresh cracked black pepper
- 1/2 cup flour
- 2 Tbsp butter
- Fresh parsley, chopped (for garnish)
Using a peeler, remove skins from beets as you would from a potato, then grate them in a food processor or on a box grater. Squeeze beets to extract as much liquid as possible. In a large bowl, combine the grated, squeezed beets and rosemary, then season with salt and pepper to taste. Add about half the flour and toss well to combine. Add a little more flour until the mixture holds together easily in a ball, using all the flour if necessary. Heat a 12-inch well seasoned cast iron or non-stick skillet over medium heat and melt the butter in it. Add the beet mixture and press down with a spatula to form a flat, round patty (about 1-1 ½ inches thick). Tuck in the sides with your spatula until it is a circle. Cook the pancake over medium heat until the bottom is crisp, about 10 minutes. Flip the pancake, gently, as not to break it. A good trick: slide it out onto a plate, place another plate on top of it and invert the plates, then slide it back into the pan, this time with the raw side down. Cook until the other side is crisp, another 10 minutes. Remove from the heat and garnish with the parsley. Serve warm or at room temperature. Great topped with a little sour cream or crème fraiche.