Put butter in skillet; heat until it begins to turn nut-brown.
Scrape beet mixture into skillet, and press with spatula to form a
round. With medium to medium-high heat -- the pancake
should gently sizzle -- cook, shaking pan occasionally, until
bottom of cake is nicely crisp, 8 to 10 minutes. Slide cake onto a
plate, top with another plate, invert the two plates, and return
cake to pan. Keep cooking, adjusting heat if necessary, until
other side is browned, another 10 minutes or so. Garnish, cut
into wedges, and serve hot or at room temperature.
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