MINTED FRIED BEETS WITH BALSAMIC VINEGAR SAUCE

Minted Fried Beets with Balsamic Vinegar Sauce image

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.