Beet Fries with Goat Cheese Sauce
I love getting creative with latkes every Chanukah, but nothing goes better with fried potatoes than more fried food! It’s just science. These beet fries get their crispiness from cornstarch, paired with an addicting goat cheese sauce you may just want to slather on your latkes as well. No judging here.
- 5 medium beets, washed well and trimmed
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil, divided
- 4 ounces goat cheese
- ½ teaspoon lemon juice (about ¼ of a lemon)
- Salt and fresh cracked black pepper to taste
- Pinch of cayenne pepper
- ¼ cup cornstarch
- 1 cup high-heat oil (canola, grapeseed or vegetable oil all work)
- Minced cilantro for garnish
- Preheat oven to 375 degrees. Place beets on a large piece of aluminum foil and drizzle with red wine vinegar and 2 tablespoons olive oil and wrap well in the foil. Roast for about 90 minutes until they are fork tender and the skin rubs off easily. Cool. While they are cooling, you can make your goat cheese sauce!
- In a food processor, combine goat cheese and 1 tablespoon olive oil. Add more olive oil for a thinner sauce until you have the desired consistency. Then add in salt, pepper, cayenne and lemon juice and puree again.
- Once your beets are cool, rub the rest of the skin off with a damp paper towel or peel with a vegetable peeler. Then dice them into bite-sized pieces, about 1-inch cubes. In a large sauté pan, heat canola or vegetable oil over medium-high heat. (If you have one, you can use a deep fryer.)
- 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—because salt on fried food just tastes good. Sprinkle with cilantro, and serve right away with goat cheese sauce.