beetroot rosti

Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium, vitamin C and shouldn’t be ignored by us anymore! As you know I am a huge fan of beetroot in small doses, for example my favourite soup is in fact Thai Beetroot Soup, I could eat it all day long! The following recipe is also delicious (I like the “melt butter in a pan” bit very much!), the spiced yogurt is a stroke of genius and this really does make a fab lunch!


2 Beetroots

Half small celeriac, grated

2 potatoes, grated

1 tbs horseradish

2 tbs flour

Few thyme sprigs

1 large knob of butter (very large in my case)

Yogurt mixed with ground cumin, to serve


1. Combine beetroot, celeriac and potatoes with horseradish, flour and thyme leaves. Season well and shape into eight flattish cakes.

2. Melt butter in pan (oh yes!) and gently cook rostis, about 5 – 10 minutes each side, until golden and cooked through. Serve with spiced yogurt.