These Heart-Beet Rosti are colorful and flavorful! Serve them up for a healthy Valentine's Day dinner or any other special occasion.
The rad-pink color of beets is perfect for making hearts! Shredded beets and potato are molded into a heart-shape for Valentines Day and baked until tender on the inside and crisp on the outside.
This rosti makes for a beautiful and delicious side dish for a V-day meal. Serve it alongside a tasty pasta dish or soup. You can also serve this rosti as a light main with a side salad or some homemade bread!
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
How to Make Heart-Beet Rosti
- Preheat oven and grease baking sheet.
- Grate beet and potato using food processor or by hand.
- Toss veggies with dry ingredients to coat.
- Press mixture into heart shapes on baking pans.
- Drizzle with oil, cover with foil, and bake.
- Remove rosti from oven, and carefully flip over.
- Bake rosti again until browned.
- Garnish with parley and serve hot.
Full directions for how to make Heart-Beet Rosti are in the printable recipe card below.
Heart-Beet Rosti FAQs
What is a rosti?
A rosti is an originally Swedish dish that is similar to hashbrowns in a way. Rostis are typically made from sauteed or pan-fried potatoes. What makes them really different from hashbrowns is that they are cooked in a solid mass.
We added beets to our rosti, both for color and flavor! Our rosti is also baked, making it much more hands-free.
How can I remove the beet skin easily?
To remove the skin from the beets, place them in a saucepan of boiling water for about 5 minutes then plunge them into cold water. This should loosen the skins enough to remove easily.
How long does this rosti last?
Although the rosti can be made several hours ahead, they’re best if used on the same day they are made. You can, however, store them in the fridge for up to 3 days.
If not serving your rosti right away, allow it to come to room temperature, then cover and refrigerate it until needed. When you're ready to eat it again, simply reheat the rosti!
Here are lots of other recipes using beets.
- 1 large red beet peeled
- 1 medium white potato peeled
- ¼ cup onion grated
- ¼ tsp salt
- ⅛ tsp freshly ground pepper
- ¼ cup all-purpose flour
- 2 tbsp olive oil
- parsley or chives, minced for garnish
- Preheat the oven to 375°F, and generously grease a small heart-shaped cake pan or a large baking sheet.
- Grate the beet and potato in a food processor. (You can grate them by hand, but it will be messy.)
- Place the grated beets, potato, and onion in a bowl. Sprinkle with the flour, salt, and pepper, and toss well to coat.
- If using the heart-shaped pan, spread the beet and potato mixture in the pan and press with a spatula to compress evenly.
- If you don’t have a heart-shaped pan, transfer the mixture onto the prepared baking sheet and press it together into the shape of a heart. (You can divide the mixture in half and shape it into two smaller hearts, if you prefer.)
- Drizzle with the olive oil, cover tightly with foil, and bake for 20 minutes.
- Carefully remove the rosti from the over and place a plate on top, invert, and slide the rosti (even if baked in the pan) onto the baking sheet. If you’ve made small hearts, flip them over carefully with a metal spatula.
- Return to the oven to brown the other side, about 20 minutes.
- Garnish with parsley and serve hot.
This recipe is from Party Vegan: Fabulous, Fun Food for Every Occasion* by Robin Robertson © 2010, published by John Wiley & Sons.
Robin Robertson is the author of numerous cookbooks, including Fresh from the Vegetarian Slow Cooker* and many other titles.* Visit Robin at Global Vegan Kitchen.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
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