Beet Fries with Goat Cheese Sauce: East Side Kings Copycat Recipe

It’s still jorts weather in Austin, Texas (around 85), but in my mind it’s totally fall. Colorful foliage, hearty pumpkin recipes, gorging on candy corn while indulging in Hocus Pocus on VHS. And as if it couldn’t get any better, I just pre-ordered my Geltfiend Hanukkah Sweater- yippee! Hanukkah is coming early for me this year kids! To make the transition from summer to fall as seamless as a denim onesie, I whipped up these Beet Fries and Goat Cheese Sauce reminiscent of my fave dish at local favorite East Side Kings. Something in between a light salad and borscht, The sauce can also be used as a salad dressing or slathered over other veggies. Yum! Here is all Jew need.

First up, clean your beets, drizzle them in red wine vinegar and olive oil and wrap in aluminum foil. Roast them at 375 degrees F for about 90 minutes until they are fork tender and the peel rubs off easily.

You can see where I tested a piece to see if the peel came off easily. That’s how I knew they were done! Then cool your beets. While they are cooling, you can make your goat cheese sauce! In a food processor, combine goat cheese, and olive oil until you have the desired consistency. Then add in salt, pepper, cayenne and lemon juice and puree again!

Once your beets are cool, rub off the rest of the peel with a damp paper towel.

Pretty! Then cut them into bite sides pieces. You could do all cubes if you want to get all fancy.

Dredge the beets in cornstarch and fry in vegetable or canola oil until the outside is crunchy.

Transfer to a paper towel or rack to absorb extra oil and immediately sprinkle with salt.

Sprinkle with cilantro and serve right away with goat cheese sauce!

Saucy!

Beet Fries with Goat Cheese Sauce
 
Prep time
Cook time
Total time
 
A delicious way to eat beets and a versatile goat cheese sauce to boot!
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • 5 medium beets
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 4 ounces goat cheese
  • 3 tablespoons extra virgin olive oil (or more to get desired thickness)
  • ½ teaspoon lemon juice (about ¼ of a lemon)
  • Salt to taste
  • Black pepper to taste
  • Pinch cayenne pepper
  • ¼ cup cornstarch
  • 1 cup canola or vegetable oil
  • Cilantro
Instructions
  1. Pre-heat oven to 375 degrees F.
  2. First up, clean your beets.
  3. Then drizzle them in 2 tablespoons red wine vinegar and 2 tablespoons olive oil and wrap in aluminum foil.
  4. Roast them at 375 degrees F for about 90 minutes until they are fork tender and the peel rubs off easily.
  5. Then cool your beets. While they are cooling, you can make your goat cheese sauce!
  6. In a food processor, combine goat cheese, and olive oil until you have the desired consistency. Then add in salt, pepper, cayenne and lemon juice and puree again!
  7. Once your beets are cool, rub off the rest of the peel with a damp paper towel.
  8. Then cut them into bite sides pieces. You could do all cubes if you want to get all fancy.
  9. In a large saute pan, heat canola or vegetable oil over medium high heat. (You could use a deep fryer too!)
  10. Dredge the beets in cornstarch and fry until the outside is crunchy.
  11. Transfer to a paper towel or rack to absorb extra oil and immediately sprinkle with salt.
  12. Sprinkle with cilantro and serve right away with goat cheese sauce!

 

 

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  1. […] haw, y’all! Besides Texas, and cowboys, and Jews, you know what I love? Beets. Not your first guess? Well besides the fact that they are delicious, they make natural neon pink […]