0.0 – 0 reviews • Side Dish
| Level: |
Easy |
| Total: |
3 hr 40 min |
| Active: |
40 min |
| Yield: |
3 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 3 servings |
| Calories |
464 |
| Total Fat |
38 g |
| Saturated Fat |
3 g |
| Carbohydrates |
27 g |
| Dietary Fiber |
2 g |
| Sugar |
6 g |
| Protein |
1 g |
| Cholesterol |
6 mg |
| Sodium |
475 mg |
