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The Spruce Eats / Leah Maroney
Nutrition Facts (per serving) | |
---|---|
308 | Calories |
29g | Fat |
12g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 308 |
% Daily Value* | |
Total Fat 29g | 37% |
Saturated Fat 4g | 21% |
Cholesterol 12mg | 4% |
Sodium 1018mg | 44% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 2g | 8% |
Total Sugars 8g | |
Protein 2g | |
Vitamin C 5mg | 23% |
Calcium 30mg | 2% |
Iron 1mg | 5% |
Potassium 257mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
These crispy beet fries are lightly garlicky, topped with crumbled goat cheese, and served alongside a super easy and delicious maple pecan aioli. It’s salty, sweet, crispy, and creamy all in one delicious bite.
Beet fries are perfect if you are looking to cut out starchy potatoes, but still want something dippable to go along with your favorite burger. They're super easy to bake and you don’t have any of the mess that comes with deep frying.
Ingredients
For the Beet Fries:
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4 beets, golden and red, mixed
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1 tablespoon olive oil
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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3 cloves garlic, minced
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Chopped parsley, and crumbled goat cheese, for garnish
For the Maple Pecan Aioli:
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1/4 cup pecan halves
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1/2 cup mayonnaise
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2 teaspoons freshly squeezed lemon juice
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 tablespoon maple syrup
Steps to Make It
Prepare the Beets
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Gather the ingredients.
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Preheat the oven to 425 F. Wash and scrub your beets then peel them. Cut both ends off of the beets.
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Cut the beets into slices and then cut them into 1/2-inch matchsticks.
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Whisk the olive oil, salt, pepper and minced garlic in a large bowl. Toss the beet sticks in the bowl until they are completely coated with the garlic oil.
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Line a baking sheet with parchment paper and lay out the beet fries in one even layer. Don’t let them overlap or they will steam instead of crisp.
Bake for 15 to 20 minutes, flipping halfway through to allow both sides to crisp.
While the fries are baking prepare the maple pecan aioli.
Make the Aioli
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Gather the ingredients.
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Toast the pecans in a small sauté pan, shaking frequently for 3 to 5 minutes or until lightly browned and fragrant.
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Add the mayonnaise, lemon juice, salt, pepper, and maple syrup to a blender or food processor. Toss in the pecans and blend until smooth. Add a teaspoon of water if it’s too thick.
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Remove the fries from the oven.
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Place the cooked beet fries on a platter and top with chopped parsley and crumbled goat cheese. Serve with the maple pecan aioli and enjoy.
Tips
- These fries are baked and are made from beets so they are not going to be as crispy as regular fries. But you can deep-fry them for extra crisp if you want! Just heat up a few cups of oil to 360 F and fry for 3 to 4 minutes. Just make sure to pat them dry before adding them to the frying oil.
Recipe Variations
- You can omit the garlic and/or add other spices to the olive oil. Try adding cumin, chili powder, or smoked paprika.