Best 5 Fried Beets Recipes

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In the realm of culinary delights, where flavors dance and textures intertwine, lies a dish that has captured the hearts and taste buds of many – fried beets. This vibrant and earthy vegetable takes on a new dimension when kissed by hot oil, transforming into a symphony of crispy and tender goodness. Our article presents a collection of fried beet recipes that showcase the versatility of this often-underrated root vegetable. From classic Southern-style fried beets to innovative beet fries and beet chips, we've gathered a range of recipes that cater to diverse tastes and preferences. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you in creating delectable fried beet dishes that will leave you craving for more.

Here are our top 5 tried and tested recipes!

FRIED BEETS



Fried Beets image

My mom loved these and I have never heard of anyone preparing beets quite this way! Not exactly a health-food, but so tasty! Mother said, 'Cook them until they're burned.' She was right! You may also need to add a little more butter or margarine if they seem to need it.

Provided by MRS_GEOMORPH

Categories     Side Dish     Vegetables

Time 1h20m

Yield 4

Number Of Ingredients 3

6 large red beets
¼ cup butter
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add beets and cook uncovered until slightly tender, about 20 minutes. Drain, rinse, and cut ends from each beet.
  • Place beets in a saucepan with about 2 inches of water. Cover saucepan and bring water to a boil; cook beets until tender, about 20 minutes. Remove beets from water and immediately immerse in a bowl of ice water to cool. Pull peels off the beets. Slice beets into 1/4-inch-thick slices.
  • Heat butter in a large skillet over medium-high heat; fry beets, flipping occasionally, until lightly blackened, about 20 minutes. Season beets with salt and pepper.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 35.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 10.4 g, Protein 6.1 g, SaturatedFat 7.4 g, Sodium 371.9 mg, Sugar 25.2 g

FRIED BEETS



Fried Beets image

I was helping make supper at my sisters and I was in charge of cooking the beets. Years ago I had tried every way to cook beet so I'd like them, didn't work. I wasn't really concerned if the beets turned out OK, because I wasn't going to eat them, so I went for simple. Well when I was stirring them one escaped the pan, picked it up no place to put it, popped it in my mouth. DEEEEE LISH US.

Provided by jorgydee

Categories     Vegetable

Time 25m

Yield 2 1/2 cups, 4 serving(s)

Number Of Ingredients 5

2 cups cooked sliced young beets
1/4 cup butter
1 cup chopped onion
salt
pepper

Steps:

  • Melt butter in non-stick frying pan.
  • Add butter, onions, salt and pepper.
  • Fry on med-low heat until onions are translucent because beets are already cooked.
  • NOTE: To cook beets, trim them leaving approximately 1 1/2 inch stem. Place in large pot with enough cold water to cover, add 1/2 tsp salt. Bring to a boil, then lower heat and simmer until tender. Cooking time depends on how large the beets are. Drain, wearing rubber kitchen gloves, remove skin. Cool. Slice for above recipe.

Nutrition Facts : Calories 155.1, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 168.3, Carbohydrate 12.2, Fiber 2.4, Sugar 8.5, Protein 2

STIR-FRIED BEET GREENS, TOFU AND BEETS



Stir-Fried Beet Greens, Tofu and Beets image

I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry. The greens should be crisp-tender.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, main course

Time 15m

Yield Serves 4

Number Of Ingredients 15

1/2 teaspoon sugar
1/4 to 1/2 teaspoon salt (to taste)
1 tablespoon soy sauce
2 teaspoons dry sherry
2 teaspoons sesame oil
1 tablespoon grapeseed oil, sunflower oil or peanut oil
6 ounces firm tofu, diced (1 cup)
2 teaspoons minced garlic (2 large cloves)
1 tablespoon minced fresh ginger
2 large or 4 small beets (1/2 pound), peeled and cut in 2-inch julienne (about 2 heaped cups julienne)
1 medium-size leek, white and light green parts only, cut in half lengthwise, cleaned and sliced thin
1 pound beet greens, stemmed, washed well in 2 changes of water, and coarsely chopped (about 6 cups tightly packed; it's fine if water remains on the leaves)
2 teaspoons sesame seeds
1/4 cup minced cilantro
2 teaspoons cornstarch dissolved in 2 tablespoons water or stock

Steps:

  • Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arm's reach of your wok. Have the other ingredients in separate containers within arm's reach of your wok.
  • Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Don't stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic and ginger and stir-fry for no more than 10 seconds. Add the beets and stir-fry for 1 minute. Add the leek and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens and salt and sugar. Stir-fry for 1 to 2 minutes, until the greens have wilted. Add the sesame seeds, soy sauce, sherry and sesame oil, and cilantro and stir-fry for 1 minute. Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute. Remove from the heat and serve with rice, noodles or other grains.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 641 milligrams, Sugar 5 grams

STIR-FRIED BROCCOLI RABE WITH BEETS



Stir-Fried Broccoli Rabe With Beets image

Provided by Moira Hodgson

Categories     weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 5

1 bunch beets, with leaves
1 bunch broccoli rabe
Coarse salt and freshly ground pepper to taste
3 tablespoons olive oil
1 clove garlic, minced (green part removed)

Steps:

  • Preheat oven to 375 degrees. Cut the leaves, with their stalks, off the beets and set them aside. Bake the beets in their skins for one to two hours, until they are tender when tested with a skewer or sharp knife.
  • Trim the tough stalks from the broccoli rabe and discard. Cut the remaining stalks and leaves into two-inch pieces (it is easier to do this holding the broccoli rabe in a bunch). Cut stalks off beet greens and discard. Coarsely chop the leaves.
  • When the beets are cool enough to handle, peel and dice them. Season them to taste with salt and pepper and keep them warm.
  • Heat oil in a skillet and stir-fry garlic for a minute. Add broccoli rabe and beet greens and stir-fry until wilted. Season with salt and pepper. Arrange the greens on a serving dish and place the diced beets in the middle. Serve immediately.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 554 milligrams, Sugar 8 grams

MINTED FRIED BEETS WITH BALSAMIC VINEGAR SAUCE



Minted Fried Beets with Balsamic Vinegar Sauce image

Categories     Vegetable     Side     Fry     Vegetarian     Vinegar     Mint     Beet     Winter     Gourmet     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 11

4 medium beets (about 1 1/2 pounds total), scrubbed and trimmed, leaving about 1 inch of stems attached
For balsamic vinegar sauce
1/2 cup balsamic vinegar
3 tablespoons finely chopped fresh mint leaves (wash and dry before chopping)
2 tablespoons sugar
For batter
3/4 cup all-purpose flour
1/4 cup finely chopped fresh mint leaves (wash and dry before chopping)
1/4 teaspoon salt
3/4 cup plus 1 tablespoon water
2 cups vegetable oil

Steps:

  • In a large saucepan cover beets with salted water by 1 inch and simmer, covered, until tender, about 35 mintues. Drain beets in a colander and cool until they can be handled. Slip off and discard skins and stems. Beets may be prepared up to this point 3 days ahead and chilled, covered.
  • Make sauce:
  • In a very small saucepan simmer sauce ingredients, stirring occasionally, until reduced to about 1/4 cup. Remove pan from heat and let sauce stand, covered, 15 minutes. Pour sauce through a fine sieve into a small bowl and cool. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature before serving.
  • Make batter:
  • In a bowl whisk together flour, mint, and salt and add water, whisking until combined (batter will be lumpy).
  • Cut beets into 1/4-inch-thick slices. In a deep 9-inch skillet heat oil over moderately high heat until 375°F. on a deep-fat thermometer. Working in batches, dip beet slices in batter and fry, without crowding, until golden and crisp, about 1 minute on each side, making sure oil returns to 375°F. before adding next batch. Transfer beets as fried to paper towels and drain. Beets may be made 2 hours ahead and reheated on a baking sheet in a 425°F. oven 10 minutes.
  • Serve beets with sauce on the side for dipping.

Tips:

  • Choose the right beets: Use fresh, firm beets that are about 2 inches in diameter. Smaller beets will cook more evenly and have a sweeter flavor.
  • Prepare the beets properly: Beets can be roasted, boiled, or steamed. Roasting brings out their natural sweetness, while boiling or steaming makes them more tender. To roast beets, preheat the oven to 400 degrees Fahrenheit and toss the beets in olive oil. Roast for about 1 hour, or until the beets are tender when pierced with a fork. To boil or steam beets, place them in a pot of water and bring to a boil. Reduce heat to low and simmer for about 30 minutes, or until the beets are tender.
  • Slice the beets evenly: This will help them cook evenly. If the slices are too thick, they will take longer to cook and may not be as tender.
  • Use a nonstick skillet: This will help prevent the beets from sticking to the pan. If you don't have a nonstick skillet, you can use a regular skillet and grease it lightly with oil.
  • Cook the beets over medium heat: This will help them cook evenly without burning. If you cook the beets over high heat, they may brown on the outside but remain raw on the inside.
  • Season the beets to taste: You can add salt, pepper, garlic powder, onion powder, or other spices to taste. You can also add a squeeze of lemon juice or a drizzle of balsamic vinegar.

Conclusion:

Fried beets are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. Whether you roast them, boil them, or steam them, there are many ways to enjoy this healthy and flavorful vegetable.

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