Lunch: Beet Home Fries

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.
NotesThis 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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