Peel and shred the beet and put in a medium mixing bowl. Peel the potato if desired and shred it. I like to use a fine julienne attachment on a mandolin to shred the potatoes, but a coarse grater will work, too. Pat the potato with paper towels to remove excess moisture and add them to the mixing bowl. Sprinkle the herbs, pepper, and minced shallot over the potatoes, then mix everything by tossing with your hands. Heat a small skillet and add enough oil or butter to coat the bottom. Pile in the potato mixture to form a flat cake. Cook over medium heat until the bottom is browned. Spread more butter or oil over the top of the cake and then flip the cake to brown the other side (or slide it out of the skillet onto a plate, then invert the skillet over the plate and invert plate and skillet together to transfer potatoes back to the pan. Sprinkle the salt over the top of the potatoes before serving.

7/2002, Charles Fehrenbach