Beet Fries With Chipotle Aioli Recipe
Introduction
Beet fries are a delicious, healthier alternative to traditional fries, offering a sweet and earthy flavor with a crispy texture. Paired with a smoky, spicy chipotle aioli, this snack or side dish is sure to impress your taste buds.
Ingredients
- 2 medium beets (trimmed and rinsed)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup cashews (soaked overnight or boiled for 5 minutes)
- 3/4 cup water
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast flakes
- 2 teaspoons maple syrup
- 2 cloves garlic
- 1 teaspoon chipotle powder (or 2 chipotle peppers in adobo sauce)
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon salt (for the aioli)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
- Step 2: Trim the greens and roots from the beets, then wash thoroughly under cold water. Peel the beets and cut off the tops. If you have beet greens, save them for another recipe.
- Step 3: Using a sharp knife, cut the beets in half crosswise, then slice them into matchsticks about ½ inch thick.
- Step 4: Place the beet strips into a large bowl. Toss them with garlic powder and salt to coat evenly.
- Step 5: Arrange the beet strips in a single layer on the prepared baking sheet. Bake for 30 minutes, turning them halfway through baking to ensure even crisping.
- Step 6: Remove the fries from the oven and let them cool briefly; they will crisp up as they cool. Serve and enjoy!
- Step 7: For the chipotle aioli, combine soaked cashews, water, lemon juice, nutritional yeast flakes, maple syrup, garlic, chipotle powder (or chipotle peppers in adobo), cayenne pepper, cumin, and salt in a high-speed blender.
- Step 8: Blend until smooth and creamy. Adjust seasoning if needed and serve alongside the beet fries.
Tips & Variations
- Soaking cashews overnight yields a creamier aioli, but boiling them for 5 minutes works well as a quicker alternative.
- You can substitute the chipotle powder with smoked paprika for a milder smoky flavor.
- For extra crispiness, pat the beet fries dry with a paper towel before seasoning and baking.
- Add fresh herbs like parsley or cilantro to the aioli for a fresh twist.
Storage
Store leftover beet fries in an airtight container in the refrigerator for up to 3 days. The fries will lose some crispness but can be reheated in an oven or air fryer at 350°F for a few minutes to restore crunch. Keep the chipotle aioli refrigerated separately and consume within 4 days. Stir well before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different nut instead of cashews for the aioli?
Cashews provide a creamy texture, but you can try blanched almonds or sunflower seeds if you have nut allergies. The flavor and texture may vary slightly.
Are beet fries gluten-free?
Yes, beet fries are naturally gluten-free as they are made from whole beets and simple seasonings.
PrintBeet Fries With Chipotle Aioli Recipe
These Beet Fries with Chipotle Aioli are a vibrant and healthy twist on classic fries. Baked to crisp perfection, the naturally sweet and earthy beet matchsticks are seasoned simply with garlic and salt, then paired with a creamy, smoky chipotle cashew aioli that adds a delicious punch of flavor. This vegan and gluten-free side dish is perfect as a snack or accompaniment to any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Beet Fries
- 2 medium beets (trimmed and rinsed)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Chipotle Aioli
- 1 cup cashews (soaked overnight or boiled for 5 minutes)
- 3/4 cup water
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast flakes
- 2 teaspoons maple syrup
- 2 cloves garlic
- 1 teaspoon chipotle powder (or 2 chipotle peppers in adobo sauce)
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
- Prepare the Beets: Trim the greens and roots from the beets, then wash them thoroughly under cold water. Peel the beets and cut off the tops. If you have beet greens, set them aside for another recipe.
- Cut into Fries: Using a sharp knife, cut the beets in half crosswise, then slice each half into thin matchsticks about ½ inch thick to resemble fries.
- Season the Beets: Place the beet strips into a large bowl. Toss them with garlic powder and salt to evenly coat all pieces.
- Bake the Fries: Arrange the beet fries in a single layer on the prepared baking sheet. Bake in the preheated oven for 30 minutes, flipping them halfway through the cooking time for even crispness.
- Cool and Crisp: Once baked, allow the beet fries to cool slightly. They will crisp up more as they cool, delivering a perfect texture.
- Prepare the Chipotle Aioli: In a high-speed blender, combine the soaked (or boiled) cashews, water, lemon juice, nutritional yeast flakes, maple syrup, garlic, chipotle powder (or chipotle peppers in adobo sauce), cayenne pepper, cumin, and salt. Blend until completely smooth and creamy.
- Serve: Serve the warm beet fries alongside the chipotle aioli for dipping. Enjoy this flavorful and healthy snack or side dish!
Notes
- Soaking cashews overnight yields the creamiest aioli, but boiling them for 5 minutes is a quicker option.
- Beet fries crisp best when cooled slightly after baking—don’t skip the cooling step.
- If you prefer less heat, reduce the chipotle and cayenne peppers in the aioli.
- Be careful cutting the beets evenly to ensure uniform cooking.
- Store any leftover aioli in an airtight container in the fridge for up to 3 days.
Keywords: beet fries, chipotle aioli, vegan fries, healthy snack, baked beet fries, cashew sauce, gluten free fries, plant-based side dish
