Potato Rosti with grated Beetroot, Onion and Cheese

Potato Rosti is one of the most versatile recipes that you can find. Primarily made with grated potato alone or in combination with other veggies and meats and herbs. This dish originated in Switzerland and many Swiss consider it as a national dish. Usually there are quiet a variation in techniques and size of rosti itself, they can be pan fried or oven baked, I have selected the latter method. I also added an unusual veggie, beetroot, to make it a health friendly dish.

Preheat the oven on 200 degree C
boil 3 medium sized potatoes for 10 mins, remove skin and grate them
boil 1 medium sized beetroot with 1 cup water + 1 tsp sugar, grate it too. Add a little salt and pepper to it.

take 1 large onion, chop it finely or pulsated in food processor along with 1 green chili and handful of fresh cilantro, jalapeno will be the best but any green chili will do. Add salt, pepper, red chili flakes and garlic powder to it

Take 4 tartlet tins and butter them lightly.
First spread a little grated potato, after that lay grated beetroot, top it with minced onion mixture, lay 1 tbs of shredded mozzarella/cheddar cheese and to finish the rosti with another layer of shredded potatoes.

Place it in pre-heated over and bake for 40-50 mins or till the top potato layer turns golden brown.

Tips: As I prefer a lightly brown rosti I have baked it to that extent only, continue baking for few more minutes if you prefer a bit darker brown dish.