If you don’t particularly love beetroot, this recipe is for you. These crispy fritters will make you love this pink vegetable. They’re so cute and tasty, and it perfectly works with smoked salmon and coleslaw.
I started appreciating cookbooks recently. Whenever I can, I just run to Oxfam and look at all their cookbooks, and never leave emptyhanded. I just love to read them, take inspiration and adapt some recipes. I think their taste is so unique. Also, this recipe is on the “Facile Facile” chapter of the book, which means something like “easy-peasy”. It’s really so quick and easy as it says, but still so impressive.
I recently bought “Buonissimo!” by Gino D’Acampo. When I read his Beetroot rosti recipe, I knew I had to try it. He pairs these rosti with a horseradish cream, which doesn’t seem difficult at all, but I decided to go even simpler and pair it with some vegan coleslaw I found at the supermarket. Sometimes you just want to stay simple. Also, I’ve never been able to find horseradish, so I needed to come up with something else.
I used some beetroot infused smoked salmon, I found while grocery shopping and the result was amazing. I bet I could have this for breakfast, maybe with some egg instead of the coleslaw. Try it, and you’ll start loving beetroots as well!
“I wanted to create dishes which look very impressive but are made effortlessly and with few ingredients. This chapter shows off what Italian food is all about – colours, flavours and great texture.”
Gino D’Acampo – Buonissimo! Italian food has never been so sexy
Beetroot Rosti with Smoked Salmon and Colelsaw
Equipment
- Bowl
- Vegetables Grater
- frying pan
- sauce pan
Ingredients
- 300 gr Beetroot
- 300 gr Potatoes
- to taste Salt and Pepper
- to taste Smoked Paprika
- as required Olive Oil
- 200 gr Smoked Salmon
- 100 gr Colesaw
- 1 Garlic Clove, crushed
Instructions
- Put the potatoes, with their own skin, in a large saucepan, cover with water, boil for 12 min and then drain. They should be easy to peel but not too soft.
- Let the potatoes cool down, then peel both the potatoes and the beetroots and grate them. Put them together in a bowl with salt, pepper, smoked paprika, garlic clove and a tsp of olive oil. Mix well and let it rest for about 30 min.
- Heat a tbsp of oil in a frying pan, form the patties with the mixture and cook for about 5 min on each side, until crisp and golden. Remove and do the same until the mixture finishes.
- Place a couple of hot rostis on each serving plate topped with some smoked salmon, a dollop of coleslaw and enjoy.
Nutrition Facts
3 servings per container
Calories119
- Amount Per Serving% Daily Value *
- Total Fat
0.1g
1%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
27.5g
10%
- Dietary Fiber 4.2g 17%
- Sugars 8.8g
- Protein 3.3g 7%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
