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Golden Beet and Leek Torta Recipe

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This recipe for Golden Beet and Leek Torta, by , is from MK Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Murphy

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggs
3 tbsp of cream
1 cup of ap flour
2 medium potatoes
1 large leek (cleaned)
1 large golden beet
1 tbsp of butter
1/2 tbsp of vegetable oil
1 1/2 tbsp of sea salt

Directions:
Directions:
1. In a large mixing bowl shred potatoes (first) and beets using the large slot on a box grater and finely mince the leeks and place in the same bowl and add the sea salt
2. In a smaller bowl whisk the eggs and cream together and pour over the shredded vegetables
3. Add the flour to this mixture and using you washed hands, mix all ingredients together thoroughly until all the mixture feels almost like a batter
4. Heat a 10 inch nonstick saute pan to a medium heat and add the butter and vegetable oil with a dash of salt, this helps to not burn the butter
5. Take small hand full of the mixture out and patty it into a thin disk and place it on a cutting board or ceramic plate
6. Heat a 10 inch nonstick saute pan to medium-high heat and add the butter and vegetable oil then season with a dash of salt, this helps to not burn the butter in the pan
7. When the butter/oil mixture is hot, slightly "bubbling", carefully add the beet torta's to the pan and fry
8. After almost a minute and half or until you see the edges of the torta start to turn golden brown, carefully flip the torta and fry on the other side. Remove with they are nice and golden brown and crispy

 

 

 

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