Best Fried Beets Recipes

FRIED BEETS

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.

STIR-FRIED BEET GREENS, TOFU AND BEETS

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.

FRIED BEETS

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.

FRESH FRIED BEETS W/BALSAMIC DRIZZLE

Steps:

• 1. I boiled my beets for about 20 minutes, until tender. Drain and let cool until can handle. ( you could use canned beets, but fresh is best.) In my iron skillet over medium heat, I added my bacon fat - after hot, add the onion and garlic - stirring frequently so not to burn, just until tender.
• 2. Add the sliced beets, not overlapping, as you want them all to get a browning. Add desired kosher salt and pepper. Cook on one side for about 4 - 5 minutes, then turn and brown the other side. ( I just moved the onions and garlic to one side of pan, and occasionally stir so didn't burn on bottom, could remove if you want, while beets are browning.)
• 3. Once beets are browned mix with the onions and garlic - Plate, and sprinkle with a little more salt & pepper - drizzle with desired amount of balsamic and enjoy! I may have used 1 tsp of balsamic, not a lot, as I didn't want it to take over the flavor of the beets...I love the beets made this way...I hope you do as well...

STIR-FRIED RICE NOODLES WITH BEETS AND BEET GREENS

Steps:

• Place noodles in a large bowl and cover with warm water. Soak for 20 - 30 minutes, until soft. Drain in a colander and using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok. Combine stock, soy sauce, rice wine or sherry, salt and sugar in a small bowl and stir until salt and sugar dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl. Have all ingredients within reach of your wok.
• Beat eggs in a bowl and season with a little salt. 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 2 teaspoons of oil by adding it to the sides of the wok and swirling the wok. Make sure that the bottom of the wok is coated with oil and add beaten eggs, swirling the wok so that the eggs form a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. Roll up or fold in half and cut into strips using the edge of your spatula or a knife. Set aside.
• Swirl remaining oil into wok and add garlic, ginger, and pepper flakes or chile. Stir-fry no more than 10 seconds and add beets and leeks. Stir-fry 2 minutes, until beets are crisp-tender. Add greens and walnuts and stir-fry until greens wilt, about 1 minute. Add noodles and stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes, until noodles are just tender. Add cilantro and eggs and stir-fry another 30 seconds to a minute, until well combined. Remove from heat and serve.

STIR-FRIED BROCCOLI RABE WITH BEETS

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.

MINTED FRIED BEETS WITH BALSAMIC VINEGAR SAUCE

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.