Fried Beetroot with Horseradish Sauce
6 servings
70 minutes
Fried beetroot with horseradish sauce is a bold reinterpretation of traditional Russian flavors. Baked until tender, the beetroot gains rich sweetness, while the crispy golden crust adds a contrasting texture. The sour cream and horseradish sauce complements the dish with a piquant spiciness and creamy tenderness. This combination makes the recipe not only appetizing but also perfect for appetizers or festive gatherings. Historically, horseradish was used in Russian cuisine as a spicy condiment, while beetroot served as the base for many dishes. Together they create a harmony of flavors, balancing the sweetness of the root vegetable with the brightness of spices. The dish is suitable for serving at formal dinners as well as family lunches, surprising guests with an unexpected blend of traditional ingredients and modern culinary techniques.
1
Special devices: thermometer for frying in oil.
2
Preheat the oven to 200˚C. Place the beetroot in a low-sided baking tray. Drizzle with 2 tbsp of olive oil; season with salt and pepper. Add ½ cup of water, cover the tray with foil, and bake until the beetroot is tender, about 40-50 minutes. Let the beetroot cool slightly, then peel off the skin.
- Beet: 24 pieces
- Olive oil: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
3
Meanwhile, mix sour cream and horseradish in a small bowl; season with salt and pepper.
- Sour cream: 40 g
- Horseradish: 50 g
4
In a medium bowl, mix the onion, vinegar, mustard, and the remaining ¼ cup of olive oil; season the marinade with salt and pepper. Add the beet, mixing by shaking the bowl.
- Shallots: 1 head
- Wine vinegar: 1 tablespoon
- Dijon mustard: 2 teaspoons
- Olive oil: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
5
Pour the flour into a shallow dish; season with salt and pepper. Crack the eggs into another shallow dish and beat until smooth. Pour the breadcrumbs into a third shallow dish; season with salt and pepper.
- Wheat flour: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg (large): 3 pieces
- Breadcrumbs: 250 g
- Salt: to taste
- Ground black pepper: to taste
6
Pour oil into the deep fryer with a thermometer (it should be 5 cm deep). Heat over medium heat to 180˚C. Take a few pieces of beet from the marinade, allowing excess marinade to drip off. Dredge the beet in flour, shaking off the excess. Dip in the egg mixture, letting the excess drip off, then coat in breadcrumbs. Fry the beet, turning occasionally, for about 2 minutes until golden brown. Transfer to paper towels to remove excess oil; season with salt.
- Vegetable oil: 5 glass
- Beet: 24 pieces
- Wheat flour: 1 glass
- Chicken egg (large): 3 pieces
- Breadcrumbs: 250 g
- Salt: to taste