Beet Home Fries

Recipe courtesy of East Side King
Show: Unique Eats Episode: Innovators
TOTAL TIME: 4 hr 20 min
Prep: 40 min
Inactive Prep: --
Cook: 3 hr 40 min
YIELD: 3 servings


  • 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
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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.


This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.



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