beetroot rosti

Serves 4



2 medium beetroot, peeled and grated

1 medium potato, grated

1 green apple, peeled and grated

1/4 cup cheddar cheese (optional)

40g butter, melted

Avocado or Fried Egg to serve


Strain excess moisture from beetroot, potato and apple using absorbent paper or a sieve.


Combine beetroot, potato, apple cheese and melted butter in a bowl.


Heat 2 tbsp oil in a non-stick pan over medium heat. Add tablespoons of the mixture to the pan and flatten with an egg flip.


Cook for 5 mintes, turning once or until crunchy and golden.

Serve with creme fraiche, chives and either fresh avocado or a fried egg.