Fried Beets with Horseradish Sauce

Main Dishes | Russian cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Fried Beets with Horseradish Sauce

Ingredients

Yellow Beets - 24 pieces
Olive Oil - 0.3 cups
Salt - to taste
Ground Black Pepper - to taste
Sour Cream - 1.4 oz
Horseradish Leaves - 1.8 oz
Shallot - 1 head
Malt Vinegar - 1 tablespoon
Dijon Mustard - 2 teaspoons
Wheat Flour - 1 cup
Large eggs - 3 pieces
Breadcrumbs - 8.8 oz
Vegetable Oil - 5 cups

Step by Step guide

Step 1

Special equipment: deep-fry thermometer.

Step 2

Preheat the oven to 200˚C (400˚F). Transfer the beets to a baking dish with low sides. Drizzle with 2 tablespoons of olive oil; season with salt and pepper. Add ½ cup of water, cover the dish with foil, and bake until the beets are tender, about 40 to 50 minutes. Allow the beets to cool slightly, then peel them.

Step 3

Meanwhile, mix the sour cream and horseradish in a small bowl; season with salt and pepper.

Step 4

Combine the shallot, vinegar, mustard, and the remaining ¼ cup of olive oil in a medium bowl; season the marinade with salt and pepper. Add the beets, tossing gently while shaking the bowl.

Step 5

Place the flour in a shallow dish; season with salt and pepper. Crack the eggs into another shallow dish and beat until smooth. Pour the breadcrumbs into a third shallow dish; season with salt and pepper.

Step 6

Pour oil into a deep fryer with a thermometer (the depth should be 5 cm). Heat over medium heat to 180˚C (350˚F). Remove a few pieces of beet from the marinade, allowing excess marinade to drip off. Dredge the beets in flour, shaking off the excess. Dip in the egg mixture, letting the excess drip off, then coat in breadcrumbs. Fry the beets, turning occasionally, for about 2 minutes until golden brown. Transfer to paper towels to drain excess oil; season with salt.