# Beet Rösti With Rosemary - Made In

Holiday sides can start to feel a little rote, but this ingenious way to make the best of cool-weather produce from Mark Bittman tastes anything but. 

Originally created by Chef Michael Romano of the Union Square Cafe—and introduced to Bittman over 30 years ago—this recipe proves that everything tastes better in pancake form. From _[How to Cook Everything: Completely Revised Twentieth Anniversary Edition](https://bookshop.org/a/18956/9781328545435) _and discussed in [Vol. 1 of The Bite With Mark Bittman](/blogs/the-bite-with-mark-bittman-thanksgiving), this makes for a uniquely delicious holiday side dish that may just outshine the main course.

If you feel like getting creative, there are a couple Bittman-approved variations from the original recipe:

- **Beet Rösti with Parmesan: **Omit the rosemary if you prefer and add 1 cup grated Parmesan in Step 2.
- **Carrot and Onion Rösti: **Substitute carrots for the beets. Grate 1 large onion and squeeze out the excess liquid. Proceed from Step 2.

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URL: https://madeincookware.com/recipes/beet-rosti-with-rosemary