Christmas Potato and Beet Roses, how festive is that! But more importantly they are buttery and delicious and really not as labor-intensive as they look. I sometimes make those on a week night…seriously. Making these potato and beet roses for Christmas will not only add a delectable side dish to your holiday dinner but it will also depict you as a gifted chef.
Yields 5 large and 5 mini potato roses and 1 large and 3 mini beet roses.
8-9 big (starchy) potatoes
2 medium beets
2 tsp salt
4 Tbs butter, melted
fresh thyme and cranberries
Prep the vegetables: Peel, wash and dry the potatoes and beets. Slice the potatoes thinly using a mandolin or the slicer blade of a food processor. Transfer them to a bowl and add a generous pinch of salt, then do the same with the beets. The salt will soften the potatoes and beets and make them easier to handle. Don’t soak the potatoes in water at any point, you need all their starch for this recipe.
Preheat the oven to 200C/400F.
Brush with melted butter 1 regular six-piece muffin tin and 1 mini muffin tin.
Assemble: On a cutting board arrange in a line 10 overlapping potato slices, lift and gently roll from end to end until you get a potato rose. As you place it in the large muffin tin, the rose will loosen and a hole will open in the center. Repeat the same exercise and place the second rose in the center of the muffin tin to close the hole. To make the mini roses, rolling 10 slices once will suffice. Make 5 large potato roses and 5 mini potato roses. Using the same technique make 1 large and 3 mini beet roses.
Add 1 tsp of salt to the remaining butter, mix and gently brush the roses.
Bake for 30-40 minutes in medium position, making sure the petals don’t burn.
Serve: Let them cool for 2-3 minutes and then gently remove the roses from the tin by lifting them with a small spatula or a butter knife. Be extra careful with the beet roses, because the beets don’t contain a lot of starch they will be more delicate than the potato roses which will hold together well. Transfer to a platter and arrange the roses in a triangle as a Christmas tree. Decorate with fresh thyme and cranberries and serve while still warm.