Beet & Heirloom Carrot Rosti with Crème Fraîche & Caviar

Cooking Times

Ready in: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4


  • 1 cup Cal-Organic Shredded Carrots
  • 1 cup Cal-Organic Beets
  • 1/4 cup Cal-Organic Parsley
  • 14 tsp. nutmeg
  • - Salt & Pepper, to taste
  • 1 Garlic clove, crushed
  • 2 Eggs
  • 1/4 cup Olive oil or butter
  • 1 can Caviar
  • 1 cup Crème Fraîche


  1. Mix all ingredients together except oil, butter, caviar and crème fraîche.
  2. Heat olive oil or butter in a large skillet.
  3. Drop ingredients into hot olive oil or butter, 1/4 cup at a time, then cook until browned on both sides (about two minutes each). Repeat until all ingredients are cooked.
  4. To serve, add a dollop of crème fraîche and a 1/2 teaspoon of caviar to each rosti.

Recipe provided by Jane Craske (Jane’s Adventures in Dinner)

Tips for storing carrots

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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