Beetroot rosti, agretti & Manchego

Name: Beetroot rosti, agretti & Manchego
Cuisine: Swiss
Ingredients: 2 tbsp cumin seeds; 4 large raw beetroots, coarsely grated; 6 tbsp gram flour, plus a little extra for shaping; 2 garlic cloves, finely chopped; 4 tbsp sunflower oil; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; A good handful of agretti, rocket or watercress; A good handful of agretti, rocket or watercress; A good handful of agretti, rocket or watercress; A little Manchego, Parmesan or hard goat’s cheese; A little Manchego, Parmesan or hard goat’s cheese; A little Manchego, Parmesan or hard goat’s cheese; Yoghurt dressing

Preparation info

Makes
6–8
rosti

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

A quick and easy lunch or light supper that can be adapted to other veg (salsify and parsnip are two well worth trying), other leaves (rocket or samphire especially) or different cheese.

The rosti are good with plain flour but gram flour/chickpea flour works really well with the cumin and beetroot.

Ingredients

2 tbsp cumin seeds
4 large raw beetroots, coarsely grated
6 tbsp

Europe
Switzerland
Supper
Lunch
Vegetarian
Gluten-free
August
September
Summer
July

Method

Toast the cumin seeds in a dry pan, shaking the pan frequently to prevent burning, until the seeds release their aroma.

Combine the grated beetroot with the flour, garlic, cumin seeds, a good pinch of salt and a dozen or more turns of the pepper mill.

Allow the mixture to rest for a few minutes, then squeeze out the moisture between your hands – this will help the rosti hold tog