Beetroot Rosti Recipe

Total Time: 25 minutes

Cuisine: European


  • salt
  • spring onion greens
  • dill leaves
  • eggs
  • sour
  • butter oil
  • potato (aloo)
  • black pepper powder
  • beetroot
  • wheat flour maida


  • To begin making Beetroot Rosti recipe, first parboil the potato by drop it in boiling water for about 7-8 minutes
  • The cooking time may change depending on the quality of potato
  • If should be firm but partially cooked
  • Once done, mix the grated beetroot and potatoes in a mixing bowl
  • Add egg, salt, pepper, dill, and flour
  • Mix well
  • Adjust the amount of flour if you think the mixture is too wet
  • Heat butter or oil in a non-stick pan
  • Place the beetroot mixture in the pan and pat evenly to make a large pancake
  • Cook till the bottom is crisp and starts browning
  • Invert a large plate over the pan
  • Carefully flip r?sti onto the plate
  • Drizzle some more butter to the pan
  • Slide r?sti back in the pan cooked side up and cook till the bottom crisps up
  • You can alternatively make small patty/fritter shaped mini rostis
  • Divide the mixture into small patties and cook on both sides till crisp and done
  • Serve Beetroot Rosti recipe with sour cream, garnished with dill leaves and onion greens, along with Mixed Fruit and Vegetable Juice Recipe