För recept på svenska, klicka här: Rödbetsrösti med potatis
Coming up with new ways of eating our beloved root vegetables is an ongoing mission for us. When eating seasonally, you definitely spend a good chunk out of the year working with onions, said root veggies and different types of cabbage family members. Variation is thus key. You would think though – after a late fall, winter and spring of doing just that – that you’d hold on to crispy summer vegetables as if life depended on it come September-October. But see, that’s not what we find ourselves feeling. Instead, we can’t wait for those trays of oven roasted root veggies. Those butternut squash soups, rutabaga and parsnip fries, potato gratins and whole roasted celery roots. Countless of times, we’ve asked each other (you’d think we had bad memory) which veggie season is our favorite – and the answer sounds about the same every time. First, we praise the sun-ripened perfect tomatoes. Then the crispy cucumbers, the beans, the Crispy Zucchini Fritters that we adore so much. But eventually, we will have made it to our love for root veggies. And there, we remain.
Our no. 1 garden mission for next year is sweet potatoes (technically not a root vegetable, but act similarly in cooking). We love them so (freaking) much and miss them desperately. In New York, we could get locally grown sweet potatoes most of the year and had them at least a few nights a week. Here in Sweden, it seems they’re always imported from the US or China. Thus, they’re no-gos for us. If anyone has come across a source for Swedish-grown sweet potatoes, let us know! We hope that this strong desire to have them will transition into farming superpowers, so our growing project next year will prove fruitful (no pun intended).
All these words and none about the actual recipe? Well, I bet most of you are familiar with rösti (or potato pancakes-ish). Here, we mix beets and potatoes for a fun flavor and beautiful color. The vinegar added should not be frowned upon – it pairs incredibly well with beets and is a trick we picked up from experimenting with recipes for the Ukrainian speciality borscht, which is a type of beet soup (the outcome of that can be seen in our recipe for Vegetarian Borscht). Think of these rösti as your carbohydrate part of the meal – add a protein source and some veggies and voila – dinner is served.
Makes ~20 small rösti
500 g potatoes (~6 medium)
500 g beets (~4 medium)
2 tbsp white vinegar
100 g yellow onion (~1 small)
1/2 tsp salt
1 tbsp potato starch
Black pepper to taste
Yogurt of your choice (we use oat based Greek-style yogurt)
Finely chopped red onion
- Scrub the potatoes and beets clean. Grate the potatoes (using the largest holes on a box grater) and place them in a colander over a bowl to drain. Then grate the beets, and place in a large mixing bowl. Add the vinegar to the bowl and stir. Grate the onion and add to the bowl with the beets. Then return to the potatoes. Squeeze out any excess liquid remaining and add the grated potatoes to the mixing bowl. In the bowl underneath the colander, you’ll find liquid at the top and starch at the bottom. Pour the liquid out, but scoop up the starch and add to the grated veggies.
- Add salt, pepper and potato starch to the bowl and stir to combine.
- Heat up some canola or olive oil in a pan over medium heat and when hot, use a large spoon to lower big dollops into the pan, and flatten them out a little. They will need 4-6 min on each side. Serve immediately, topped with yogurt and red onion, or let cool before placing them in the fridge/freezer for later.