Chef’s Special: Beetroot Rosti with Vodka Horseradish Cream

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These delicious summery canapés by Erin Baker from the Natural Cookery School go well with a cool craft ale or glass of local English sparkling wine from Bow in the Cloud.

Serves 6 as canapés

For the rosti
500g beetroot, boiled until soft
2 tsp fresh rosemary, leaves chopped, stems discarded
sea salt and freshly ground pepper
50g flour or gluten free flour, (you may not need it all)
2 tbsp butter

For the horseradish cream

100ml crème fraîche
2 tbsp hot horseradish sauce
1 tbsp vodka (optional)
fresh dill, for garnish (optional)

1. Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.

2. Top and tail the beetroot and peel. Grate them with a coarse grater or food processor. Press any excess water out of them using a sieve and pressing with a bowl or a salad spinner.

3. Heat a large non-stick frying pan on a medium heat. Toss grated beetroot in bowl with rosemary, salt and pepper. Gradually mix in the flour, adding just enough to combine the ingredients, stirring and tossing the mixture.

4. With your hands, press the beetroot mixture into small bite size patties, a bit bigger than a £2 coin for canapés or larger for starter. Add the butter to the pan and once it begins to brown, add the beetroot patties.

5. Turn the heat up a little, fry the patties for 5 minutes (about 8 minutes for larger rostis) and allow them to crisp, shimmy the pan if they start to stick. Flip them over and fry for another 5 minutes.

6. Top with horseradish cream and fresh dill sprigs.

Erin runs a natural cookery school at Stroud’s Woodruffs Organic Café  and offers outdoor catering and catering parties. For more information visit