CHRISTINE LOERTSCHER - FOOD PHOTOGRAPHY SERVICES
EASTERN TOWNSHIPS - MONTREAL - INTERNATIONAL
About the Recipe
This isn’t your average rösti. Sure, it starts with the same beloved Swiss foundation—grated potatoes, pan-fried to crispy, golden perfection like the Classic Rösti I grew up on—but this version adds a vibrant twist: beets. The result? A rösti that’s not only gorgeous to look at (hello, deep pink hue) but also full of earthy flavor and sweet-savory balance.
Rösti has always been a comfort food in my world. Kind of like Gerstensuppe, that hearty Swiss barley soup that warms you to your core, it’s one of those dishes that feels timeless—simple ingredients, nothing fancy, but totally satisfying. And like my Beet and Butternut Squash Soup, this version of rösti brings that same cozy vibe, with a little extra flair from seasonal veg.
It’s the kind of thing I’ll throw together for a rustic brunch, a veggie-forward dinner, or honestly just because I have a couple of potatoes and beets lying around. Add a spoonful of yogurt, a handful of fresh herbs, maybe a runny egg on top, and you’ve got yourself something that feels both nostalgic and new.
Whether you’re already a rösti fan or this is your first foray into the crispy Swiss classic, this colorful twist might just earn a regular spot on your table.
Vibrant Colors and Flavors: The earthy sweetness of beets combines beautifully with the golden, crispy potatoes for a dish that’s as visually stunning as it is delicious.
Crispy Perfection: This Rösti offers a delightful crunch with every bite, thanks to the simple yet effective tips that ensure maximum crispiness.
Versatile Side Dish or Main: Serve it as a hearty side dish for brunch, or add a dollop of sour cream and fresh herbs to enjoy it as a satisfying vegetarian main.
Swiss-Inspired Comfort: This recipe takes inspiration from traditional Swiss Rösti but adds a modern twist with the addition of beets for extra flavor and nutrition.
Customizable to Your Taste: This Rösti can be adapted with different root vegetables, herbs, or even a sprinkle of cheese, making it versatile for any meal.
What You'll Love
Can I make the Rösti in advance? You can prepare the grated beets and potatoes up to a few hours ahead and store them in cold water with a splash of lemon juice to prevent browning. Just remember to drain and squeeze them dry before cooking for the crispiest result.
Can I use sweet potatoes or other root vegetables? Absolutely! Sweet potatoes, carrots, or even parsnips can work well and add unique flavors. Keep in mind that root vegetables with higher moisture content may need extra squeezing to stay crispy.
How do I get an even, golden crust? Press the Rösti firmly into the pan to create a compact layer, and avoid moving it until the bottom has formed a golden crust. Flip carefully for even cooking on both sides.
What oil is best for frying Rösti? A combination of butter (for flavor) and a high-smoke-point oil like vegetable or canola oil (for crispiness) works best.
How do I store and reheat leftovers? Rösti is best enjoyed fresh, but leftovers can be reheated in a hot skillet to bring back some of the crispiness. Avoid microwaving, as it may make the Rösti soggy.
Frequently asked Questions
Ingredients
2 medium-sized beets, peeled and grated
3 medium yellow potatoes, peeled and grated
1 small onion, finely chopped (optional)
2-3 tablespoons butter or ghee
2 tablespoons vegetable oil
Salt and pepper to taste
Fresh herbs (like chives or parsley) for garnish (optional)
Preparation
Tips for Crispiest Rösti:
Drain the Veggies Well: Squeezing out moisture is crucial. You can even pat the mixture dry with paper towels for extra crispness.
Use High Heat: Start on medium to get the Rösti cooking through, but finish on high heat for a few minutes at the end to achieve that extra crunch.
Fat Distribution: Don't skimp on the oil and butter. A mix of both ensures flavor and the perfect crisp.
Thickness Matters: Make sure the Rösti is evenly spread in the pan, about 1/2 inch thick. Too thick and it won't cook through evenly; too thin, and it won’t hold together.
Let's get started!
Prepare the Vegetables:
Grate the beets and yellow potatoes using a box grater or food processor.
Place the grated beets and potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess moisture is key to achieving a crispy Rösti.
Combine Ingredients:
In a large mixing bowl, combine the grated beets, potatoes, and finely chopped onion (if using). Season generously with salt and pepper, then toss to combine.
Heat the Pan:
Heat a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter/ghee. The combination of oil and butter helps achieve crispiness while adding flavor.
Form the Rösti:
Once the fat is hot, spread the beet and potato mixture evenly across the skillet, pressing it down with a spatula to create a compact layer.
Cook Until Golden:
Cook on medium heat for 8-10 minutes, until the bottom is golden brown and crispy. Avoid moving the Rösti too much during this time to allow it to form a crust.
Flip for Even Crisping:
Place a large plate over the pan, carefully flip the Rösti onto the plate, then slide it back into the skillet to cook the other side. Add another tablespoon of oil and butter before sliding the Rösti back in, ensuring it stays crispy. Cook for another 8-10 minutes.
Serve:
Once both sides are crispy and golden, slide the Rösti onto a serving plate. Garnish with fresh herbs if desired and serve immediately.
