Recipe courtesy of East Side King
Beet Home Fries
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 464
- Total Fat
- 38
- Saturated Fat
- 3
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 6
- Sodium
- 475
- Total: 3 hr 40 min
- Active: 40 min
Ingredients
3 large red beets (equal size), washed and patted dry
3/4 cup vegetable oil
3/4 cup white vinegar
Canola or vegetable oil, for frying
1/2 cup cornstarch
Kosher salt
3 tablespoons Japanese mayonnaise, such as Kewpie
Togarashi, for garnish
Green onions, thinly sliced, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Toss the beets with the oil and vinegar in a large bowl until well coated. Line a baking sheet with aluminum foil to prevent leaks during cooking. Place the beets on the baking sheet and cover with aluminum foil to create a tight seal, allowing the beets to steam. Roast the beets until tender but still maintaining a bite, 3 hours.
- Turn off the oven. Allow the beets to finish steaming for easier peeling. Peel the beets using a towel, making sure to wear gloves to prevent staining. Cut the beets into 1/2-inch cubes and place in a bowl.
- Preheat oil in a deep-fryer or a deep pot to 350 degrees F.
- Pour the cornstarch over the beets and toss until well coated. Place the beets in a sieve set over a metal bowl and shake to remove excess cornstarch. Transfer the beets to a fryer basket and fry until crispy and piping hot. When done, shake off excess oil and add beets to a clean metal bowl.
- Season the beets with salt, then arrange on three serving dishes. Add a tablespoon of Japanese mayonnaise to each dish and sprinkle a little togarashi over the mayonnaise and the beets. Garnish with green onions.