Name: Deep-Fried Beets with Horseradish Dip
Yield: 8 Servings
Ingredients: 24 baby beets; 2 tablespoons plus ¼ cup olive oil; Kosher salt, freshly ground pepper; ½ cup sour cream; 4 teaspoons prepared horseradish; 1 shallot, finely chopped; 1 tablespoon red wine vinegar; 2 teaspoons Dijon mustard; 1 cup all-purpose flour; 3 large eggs; 2 cups fine dried breadcrumbs; Vegetable oil (for frying; about 6 cups); A deep-fry thermometer

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Alex Lau

The beets are steam-roasted till tender, then deep-fried, so you don’t have to worry about cooking them through after they’re breaded.

Recipe notes