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 Ugly 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. You can also use a peeler to get that peel off, as long as they are tender. 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
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
- 1/2 teaspoon lemon juice about 1/4 of a lemon
- Salt to taste
- Black pepper to taste
- Pinch cayenne pepper
- 1/4 cup cornstarch
- 1 cup canola or vegetable oil
- Cilantro
Instructions
- Pre-heat oven to 375 degrees F.
- First up, clean your beets.
- Then drizzle them in 2 tablespoons red wine vinegar and 2 tablespoons 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.
- 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.
- Then cut them into bite sides pieces. You could do all cubes if you want to get all fancy.
- In a large saute pan, heat canola or vegetable oil over medium high heat. (You could use a deep fryer too!)
- Dredge the beets in cornstarch and fry 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!
18 Comments
Are you kidding??? These look ridiculously good. I love beets. Would never have thought of this. These are a must-try.
Yay thanks! The goat cheese sauce is also pretty darn addicting.
Yes, I can see that it might be. Pretty sure I could eat just that on a spoon…don’t judge. 🙂
This is a judge free blog!
YUMMY sweetheart!!! Kvell kvell………..
Thanks, Bubbe!
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I do plan on making this for my next get-together. Can I make this the night before or will it not taste the same? Will the beets hold their “crunch?” if I just cook to that step and make the sauce the next day?
You can make the beets ahead of time, but I would fry them before serving so they stay crunchy! You can also make the sauce the day ahead too to save time!
I was so excited to find this recipe…but it just did not work out for me. What’s the secret to roasting the beets? After 90 minutes, none of the beets were cooked through and the skin was definitely not peeling off…It seemed the side of the beets that was on the bottom where the oil and vinegar accumulated cooked, but the other sides did not. I tried turning the beets and cooking for longer, but they never seemed “right”… I would love some guidance!
Sorry you had trouble! Did you roast the beets and then fry? They should already be cooked from roasting by the time you fry to crisp!
Or maybe you just needed to cool your beets longer? Were they very large?
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