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Beetroot rösti à la Manuela

updated

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Ingredients for 3 servings:

  • 1 large beetroot
  • 2 m.-sized potatoes
  • 1 m.-sized onion(s)
  • 100 g Emmental cheese, grated
  • 2 eggs, size M
  • 1 tsp, heaped herbs, Italian, dried
  • ¼ tsp salt
  • 100 g natural yogurt, 1.5%
  • 150 g Greek yogurt
  • 1 tsp Italian herbs, dried
  • 1 pinch of salt
  • Rapeseed oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the raw beetroot, raw potatoes, and onion, and coarsely grate everything using a grater. Then mix well with the Emmental cheese and eggs and season with dried Italian herbs and salt. Heat the rapeseed oil in a pan and fry thin rösti (preferably using two tablespoons) from the mixture until nice and crispy. If you like, you can then defatt them on kitchen paper. For the dip, mix natural yogurt with Greek yogurt and season with dried Italian herbs and salt to taste. Tip: Peel and grate the beetroot while wearing disposable gloves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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