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–+ servings

Tempura Fried Beet Greens

This is such a fun little party snack, and a great way to use your beet greens! Fresh beet greens are washed (this is important!) and then I dip them in a quick tempura batter and fry them into perfectly crisp chips. Use the beets themselves to make a delicious purée and you have an amazing plant-based appetizer, snack or just delicious plate of (fried) greens!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings

Equipment

Ingredients

For the fried beet greens
  • 12 ounces of beet greens, (the tops of beets)
  • 1 cup ice water, 234 grams
  • 1 medium egg
  • 1 cup all-purpose flour, 140 grams
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 2 cups canola oil , or any neutral with a high smoke point, like avocado oil or vegetable oil
  • Flaky salt, for finishing
For the beet purée
  • 3 ounces raw red beets
  • 3/4 cup cashew cream, see notes
  • 2 garlic cloves
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Diamond Crystal kosher salt

Instructions 

  1. Remove the beet greens from their beets. Add them to a salad spinner and wash them very well. Make sure they are as dry as possible so the batter will stick.
  2. In a large shallow bowl, whisk together the ice water and the egg. Gradually add in the flour, whisking constantly so that the batter is smooth. Add the salt and mix.
  3. Set a large sauté pan or cast iron skillet over medium heat and add the oil.
  4. Let the oil heat up to 325°F. Then, working in batches, dip each beet green completely into the batter. Shake off any excess batter so it has a thin coating, then gently lay the greens into the hot oil, doing no more than two or three at a time. (Make sure not to crowd the pan!).
  5. Fry the beet greens for one minute on each side, gently flipping them when it's time. They should be a light golden color.
  6. Transfer the fried greens to either a drying rack over a sheet pan or a layer of paper towels to drain.
  7. When all the beet greens are fried, sprinkle them with a generous pinch of flaky salt and set aside.
  8. Let the oil in the pan cool slightly, then transfer to a heat-safe bowl. You can strain this oil and use it for a later use, it's still good!
  9. Wipe out the pan and set it back over medium heat.
  10. Peel and slice the beets. Add the slices to the pan and cook, flipping occasionally, until the beets are softened and slightly charred. About 6-7 minutes.
  11. Add the beets, cashew cream, garlic, lemon zest and lemon juice to a blender. Blend until you get a smooth purée, adding splashes of water if needed. Taste and season with salt to taste.
  12. Serve the beet greens alongside the beet purée for easy dipping and serving!

Notes

To make cashew cream, add 1 cup of raw cashews to a small blender. Cover with warm water and soak for 5-15 minutes, but the longer, the better. Drain the cashews and add 3/4 cup of water and a large pinch of salt. Blend until smooth. Season with more salt and black pepper as preferred. This will keep in your fridge for up to 10 days.