Rosti with Zucchini & Golden Beets

We’re moving!
Again? Where to?
I can’t tell you yet.
You’ll have to wait for my next post.
But I’ll give you a hint…
It’s a small island in Spain.
But before we settle down, we will do some traveling, so stay tuned.
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About this dish:
I could’ve simply diced the vegetables and put them randomly on the pan, which is also delicious but I was in a creative mood.
I love using squash blossom in my cooking, their beauty makes any plate look like a gourmet dish. When you roast them in the oven they taste a little bit like leek but more delicate.
The cast iron makes the bottom of the potato crust crunchy but it’s okay if you don’t have one, it would still be delicious if roasted an oven pan.
Zucchini, golden beets and potatoes rosti

  • 3 large potatoes
  • 1 small yellow beet – optional
  • 1 yellow zucchini
  • 1 small sweet onion or a quarter of a large one
  • 2 tablespoons coconut oil or ghee, melted + extra for greasing the skillet
  • Cilantro leaves for garnish
  • Salt & pepper
  • 6-8 zucchini blossom – stamens removed

Cook the potatoes and beet: you can either

(a) wrap them in baking paper or aluminum foil and put them in an preheated 400ºF (200ºC) oven until they are tender; or

(b) put them in a large saucepan, cover with water, and cook on the stove over medium-high heat until they are tender, about 40 minutes. To shorten the cooking or baking time, quarter the potatoes and the beets if they are large.

Meanwhile wash the zucchini and dry, slice it lengthwise and peel the onion and thinly slice it widthwise.

Preheat or raise the oven temperature to 425°F. Generously oil a cast iron skillet or baking sheet, peel the potatoes and mash them straight on the skillet. Spread the mash evenly and sprinkle with salt. Peel the beet and thinly slice it. Top the mash with a layer of zucchini and drizzle 1 tablespoon of the melted coconut oil or ghee and a sprinkle of salt. Cover the zucchini with a layer of beets, onions and zucchini blossom (you can open the flowers if you like), sprinkle salt & pepper, thyme and drizzle the rest of the oil over. Put the skillet in the oven and roast until the vegetables are tanned, about 15-20 minutes.

Just like any dish that involves crunchy potatoes, this yummy rosti is good with some ketchup on the side. You can serve for lunch or light dinner.


  1. כל-כך כל-כך יפה! אני אעצום עיניים ואדמיין שמישהו מכין לי כזה לארוחת ערב 🙂

    • I’m sorry for the delay. I had a problem with my blog. It’s working now 🙂 Eggplants should work. Great idea!
      I wish my boys loved eggplants like I do. If you make it please lmk how it came out. Thank you!

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