Beet Home Fries

Total Time:
2 hr 30 min
20 min
2 hr 10 min

8 servings

  • 20 beets
  • 1/2 cup vegetable oil
  • 1/2 cup white vinegar
  • Soybean oil, for frying
  • 2 cups cornstarch
  • 2 cups Japanese mayonnaise, such as Kewpie
  • Shichimi togarashi (Japanese 7-spice blend)
  • 1/2 cup sliced green onions
  • Preheat the oven to 375 degrees F.

  • Place the beets in the center of a large foil sheet. Drizzle with the oil and vinegar. Place a second large foil sheet on top of the beets, crimping the edges together to form an airtight pocket. Roast in the oven for 2 hours.

  • When the beets are ready, peel them using a kitchen towel. If roasted correctly, the skin should slide right off. Cut the beets into 1-inch cubes and allow them to chill.

  • Heat soybean oil in a large pan or deep-fryer to 375 degrees F.

  • Toss the beets in the cornstarch until covered, adding more cornstarch as needed. Fry in 2-cup batches, until the outer cornstarch layer becomes crispy.

  • Serve each batch with 1/4 cup mayonnaise. Garnish with shichimi togarashi and green onions.

  • This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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