Recipe: Root Vegetable Rösti with Peach and Black Bean Salsa

I’m not sure if these technically count as rösti, since they are not all potato, and they do contain a lot of egg to hold them together.  More like fritters, really.  But when you find yourself with a fridge full of root vegetables on a hot evening, fritters or rösti are one of the better options for not heating the house up too much.

Also, they are very pink.  This should not be understated.  Sometimes, pink food is important.

I was a little disappointed in the salsa – it was milder than I intended it to be, and needed a bit more zing.  Next time, I’d add more lime or lemon, and more chilli. And maybe some cumin?  But it did provide a good contrasting freshness to the fritters, which, being composed of root vegetables and eggs and then fried, were not precisely light!

Not a perfect meal, but a rather nice one for a summer evening.  And worth recording, so that I can play with it another time.


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3 medium potatoes
1 largeish beetroot
4 medium carrots
1 small red onion
1 medium sweet potato
1/2 teaspoon of tarragon
pepper, salt (lavender salt is nice here)
4 eggs
oil and butter for cooking
5 peaches
5 roma tomatoes
2 avocadoes
2 red chillis (or more, to taste)
juice of one lime and one lemon
1 tin (400g) of black beans
1 small bunch of coriander

Now what will you do with it?

Peel and grate all the things.  This would be much easier with a food processor, wouldn’t it?  Never mind…

In fact, what you should do is peel and grate the potato and beetroot first, because then you can microwave them on high for 2 minutes while you get on with the other veg – they have a longer cooking time and you don’t want raw potato in your rösti.


Keep grating things – by which I mean the carrots, onion and sweet potato.  Leave the peaches alone, and while I’d pay good money to see someone attempt to grate a tin of beans or an un-cooked egg, I don’t think I’d want to eat the results.  So don’t do that.  I hope you have a food processor that grating things.  I don’t.  Of course, one can get into quite a meditative state with all the grating.  Until one grates one’s knuckles, that is.


Mix the tarragon, seasonings, and egg through the vegetable mix.  Heat a little butter and oil in a non-stick frying pan, and drop a ladleful of shredded vegetables onto the pan.  Use a spatula or egg-flip to press it down into a pancake that’s a bit less than a centimetre thick.  Lower the heat to medium-low, and cook until you can lift up a corner of the pancake and it comes up in one piece, rather than disintegrating.  Flip over quickly, and cook the other side.

(For best results, do not receive a phone call during cooking telling you that you failed your singing exam.  Even the luscious pinkness of the batter will not really console you.)  (Yes, I realise it’s sort of random to put this in the middle of a recipe, but that’s when I found out, and I’d rather just let everyone know at once and get the process of telling people over with rather than waiting to be asked.)


Set aside on a paper towel, add a little more butter to the pan, and repeat until you get to the end of the mixture.  I wound up with 6 good-sized pancakes, but smaller, pikelet-sized pancakes would also be very nice.

Keep the pancakes warm in a low oven, or just stack them and let them cool to warm  while you prepare the salsa – they don’t need to be piping hot.

For the salsa, chop the peaches, tomatoes and avocado into small dice.  Chop the chilli finely and add to the salsa with the drained black beans, the lime juice, and some chopped coriander.  Toss together gently to mix.


Serve the rösti with a mound of salsa piled on top.



This meal isn’t vegan, and I’m not sure how you’d make it so – so much egg is a bit difficult to replace.  Perhaps smooth tofu would do the trick.  Actually, I’ve had a brainwave – I reckon you could cross this recipe with Hailey’s recipe for savoury tofu pancakes and get a pretty fabulous vegan fritter happening.  In terms of other dietary requirements, we have achieved gluten-freedom here, as well as nut-free and dairy-free goodness, if you use oil instead of butter (coconut oil might be yummy, and if you have that powdered Mycryo cocoa butter, that could be amazing).


The salsa is pretty much the definition of high fructose, but the pancakes themselves are not too bad, if you leave out the onion – potato and carrot are both fine, and beetroot and sweet potato are OK in small amounts, which I think this would be – we found that this meal was about right for four people, which means that you’d be pushing the limits a little bit, but you could always adjust the recipe to change the proportions.  Or swap out the sweet potato for pumpkin.  The glycemic index should be pretty good, with the legumes and sweet potatoes helping out.

Not too bad all round, really.

More pink batter.  Because it is at least *somewhat* consolatory.

More pink batter. Because it is at least *somewhat* consolatory.


Two years ago: Shakespeare Post: Coriolanus!

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2 comments for “Recipe: Root Vegetable Rösti with Peach and Black Bean Salsa

  1. February 6, 2014 at 7:40 pm

    Love the colours – perfect summer food

    • Catherine
      February 6, 2014 at 10:35 pm

      Thank you! It was!

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