0.0 – 0 reviews • Side Dish
| Level: |
Intermediate |
| Total: |
2 hr |
| Active: |
45 min |
| Yield: |
4 to 6 servings |
Ingredients
- 5 medium beets, tops removed and scrubbed
- 1/4 cup olive oil
- Kosher salt and freshly cracked black pepper
- 1/4 cup extra-rich mayonnaise, preferably Kewpie
- 3 tablespoons yuzu juice
- 2 tablespoons fish sauce
- Zest of 1/2 lemon
- Vegetable oil, for frying
- Cornstarch, for dredging
- Fresh mint leaves, for garnish
- Bonito flakes, for garnish
Instructions
- Preheat the oven to 450 degrees F.
- In a large bowl, mix the beets with the olive oil and season heavily with salt and pepper (you should be able to see the grains of salt). Wrap the beets in aluminum foil and place on a roasting pan. Roast until fork-tender, about 1 hour.
- Remove the foil from the beets and wrap with plastic wrap so the skin will be easier to remove. Allow the beets to “steam” for 10 minutes, then remove the plastic and peel the skin off (gloves are recommended to prevent staining). Place in the fridge.
- In medium bowl, mix the mayo, yuzu, fish sauce, lemon zest and 1 teaspoon salt together until well combined. Set aside in the fridge.
- Preheat a deep-fryer or, in a medium pot, heat about 1 1/2 inches vegetable oil to 350 degrees F.
- Meanwhile, cut the beets into 1-inch cubes and coat with cornstarch. Gently place the dredged beets into the hot oil with tongs and fry in batches until golden brown, about 2 minutes. Drain on a wire rack lined sheet tray and finish the remaining beets.
- Place the beets on a plate. On one side of the plate, place a dollop of the sauce, and some mint. Garnish with a few bonito flakes, making sure some of the garnish falls on the beets.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
313 |
| Total Fat |
31 g |
| Saturated Fat |
3 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
2 g |
| Sugar |
5 g |
| Protein |
2 g |
| Cholesterol |
4 mg |
| Sodium |
580 mg |
