Since we've been married, we've had a tradition of beginning our annual Valentine's Day dinner with a heart-shaped beet rosti (shredded beet pancake) that we christened the "Heart Beet." .
Beets are a great source for folate, manganese, potassium, fiber, and carbohydrates and we enjoy eating them cooked, raw, and roasted. We also enjoy eating beet greens which Hiroko usually sautees with garlic, salt, and pepper.
For Valentine's Day, Hiroko quickly prepared the beet version of rosti with chopped rosemary. She grated a beet and mixed it with chopped fresh rosemary, salt and pepper, and flour which serves as the adhesive that bonds the shredded beet mixture. It is best to grate the beets in the sink as everything in the vicinity tends to end up red.
Once all ingredients have been combined, shape the mixture into whatever form you'd like and place it in a pan of hot "shimmering" olive oil. After a couple of minutes, turn and cook the other side.
Not only is it a romantic dish, it's simple and delicious too!