Beet and Potato Skillet Rosti with Mustard Yogurt

A Vegetable-Led Table

2 thin 10-inch/25 cm rosti with mustard yogurt; 1 whole rosti per serving · Active 35 min · Total 1 hr 5 min

Grated beet and potato make two crisp, deeply colored rosti without an egg or a bag of baking mix. Squeeze out their liquid, keep the cakes thin and give each side enough time against the pan. Plain yogurt and a spoonful of mustard make a cool sauce alongside the hot vegetables.

Jump to ingredients

Crisp beet and potato rosti with a small bowl of mustard yogurt.

A little preparation protects the crust

Raw beetroot and potato both release moisture when grated. Put the grated vegetables in a clean cloth and squeeze firmly over a bowl. Work in two batches if necessary rather than trying to twist a bag that is too full. Do not rinse the shreds afterward: the potato starch helps hold them together. Add salt just before cooking so the mixture does not sit around releasing another pool of liquid. Beet stains are easiest to deal with before they dry on the board.

Two thin cakes cook more reliably

One thick cake can darken outside while remaining firm in the middle. Divide the squeezed mixture in half and press each portion into an even layer in a ten-inch nonstick pan. Keep the heat at medium-low. A lid for the first part helps soften the vegetables, but remove it afterward so steam can escape and the crust can form. Wait until the underside releases before attempting the turn; a pale flexible base is more likely to tear.

Make the finish fit one pan

The stated time allows the two rosti to cook one after the other. Put the first on a rack or plate without a tight cover while the second cooks, then return it to the pan briefly before serving. This avoids heating an oven just to hold one plate. If a cake breaks during turning, press the pieces back together and finish cooking: the meal is still useful. Serve the yogurt separately so it does not soften the crisp top before the first bite.

Ingredients

  • 1 lb 5 oz floury potatoes, scrubbed or peeled (600 g prepared)
  • 2 medium raw beets, peeled (300 g prepared)
  • 1 small onion, peeled (80 g)
  • 1/2 teaspoon fine salt (3 g)
  • 1/4 teaspoon ground black pepper (0.5 g)
  • 2 tablespoons neutral oil (30 ml), divided equally between rosti
  • 3/4 cup plain unsweetened yogurt (180 g)
  • 2 teaspoons prepared mustard (10 g)

Set out

10-inch/25 cm nonstick skillet with lid, Box grater, Clean tea towel or cheesecloth, Mixing bowl, Heatproof plate, Wide spatula, Oven mitts

Allergens

Milk, Mustard. Check labels and substitutions.

Make it

  1. Coarsely grate potato, beet and onion. Squeeze very firmly in a clean cloth in two batches, discarding the released liquid. Mix the shreds with salt and pepper immediately before cooking and divide into two equal portions.
  2. Heat 1 tablespoon/15 ml oil in the skillet over medium-low heat. Add one vegetable portion and press into an even cake no more than 1/2 inch/1 cm thick. Cover for 6–7 minutes, then uncover and cook for another 5–6 minutes until the underside is crisp and releases.
  3. Slide onto a heatproof plate. Away from the heat, carefully invert the skillet over the plate and turn them together using mitts, so the uncooked side lands in the pan. Cook uncovered for 8–10 minutes more, until crisp and tender throughout when tested with a small knife. Reduce heat if the outside darkens before the center softens.
  4. Transfer the first rosti to a rack or plate without a tight cover. Repeat with the remaining tablespoon oil and vegetable mixture. Meanwhile stir yogurt and mustard together.
  5. Return the first rosti to the pan for about 2 minutes to refresh its crust, then serve one whole rosti per person with half the mustard yogurt in a separate small bowl.

A flexible vegetable purchase

Use loose ordinary beets rather than a prepared flavored pack. This recipe starts with raw beetroot, so cooked vacuum-packed beet is not a direct method-for-method replacement.

A useful detail

The potatoes must be tender in the center, not merely browned outside. Squeezing well and keeping the layer thin are more useful than increasing the heat.

Another way

  • Use a little more potato and less beet if that is what you have, keeping their combined prepared weight at 900 g.
  • Use the same quantity of smooth or wholegrain prepared mustard. Check its label if you need the dish to avoid a particular allergen.

Keep it well

Refrigerate cooked rosti in a shallow container within 2 hours, or 1 hour above 90°F/32°C, and keep at 40°F/4°C or below for up to 2 days. Keep yogurt sauce separately refrigerated. Reheat rosti to 165°F/74°C throughout, using a skillet or oven to restore some crispness; serve the sauce cold. The raw grated mixture is best cooked immediately.

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