| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1033 |
| Total Fat | 92 g |
| Saturated Fat | 13 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 3 g |
| Cholesterol | 23 mg |
| Sodium | 497 mg |
Reviews
Only way to eat beets and what a fantastic way!! Had them at ESK in Austin and loved them. Now, I’ve made them and am crazy about this recipe!!