Beet Fries With Chipotle Aioli

Ingredients

• 2 mediumbeetroot, trimmed and rinsed
• 15 ml (1 tablespoon)olive oil
• 2.5 ml (½ teaspoon)garlic powder
• 2.5 ml (½ teaspoon)salt
• 140 g (1 cup)cashews, soaked overnight or boiled for 5 minutes
• 180 ml (¾ cup)water
• 30 ml (2 tablespoons)lemon juice
• 15 ml (1 tablespoon)nutritional yeast flakes
• 10 ml (2 teaspoons)maple syrup
• 2 clovesgarlic
• 5 ml (1 teaspoon)chipotle powder, or 2 chipotles in adobo sauce
• 1.25 ml (¼ teaspoon)cayenne pepper
• 1.25 ml (¼ teaspoon)cumin
• 2.5 ml (½ teaspoon)salt

Instructions

1. 1

   Prepare the tray

   Heat the oven to 200°C (400°F). Line a baking tray with baking parchment and lightly grease it with the olive oil.

2. 2

   Wash the beetroot

   Trim off the leaves and roots, then wash the beetroot thoroughly under cold water. Peel it and cut off the tops; if it came with leaves, save them for another use.

3. 3

   Cut into fries

   Cut each beetroot in half crosswise, then slice it into matchsticks about 1.3 cm (½ inch) thick.

4. 4

   Season the fries

   Put the beetroot strips in a large bowl and toss them with the garlic powder and salt.

5. 5

   Bake the beetroot

   Arrange the seasoned strips in a single layer on the prepared tray. Bake for 30 minutes, turning them halfway through.

6. 6

   Let them cool

   Once the fries are cooked, leave them to cool for a little while; they will crisp up as they cool.

7. 7

   Blend the aioli

   Add the soaked cashews, water, lemon juice, nutritional yeast, maple syrup, garlic, chipotle powder, cayenne, cumin and salt to a high-speed blender. Blend until smooth.

What are beet fries?

Beet fries are beetroot cut into batons and baked rather than deep-fried. This American-style snack pairs the beetroot’s earthy sweetness with a creamy, spicy dip.

Here, a cashew-based aioli brings richness and body, while chipotle, lemon and garlic give it a smoky, sharp edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 251 calories, 8g protein, 19g carbs, 18g fat.

The beetroot provides most of the carbohydrates, while the cashews and olive oil contribute much of the fat; the cashews also supply some protein. Pair a portion with a fresh salad or other vegetables for a more varied plate.

Choosing the beetroot

Size: Medium beetroot is easier to cut into evenly sized matchsticks, which helps the pieces cook at a similar rate.

Preparation: Trim and wash the roots well before peeling. Cut the batons to roughly the same thickness so they soften together.

Getting the fries ready

Seasoning: Toss the strips with the garlic powder and salt before arranging them on the tray. Keep them in a single layer so they bake rather than steam.

Oil: The ingredient list includes olive oil, and the method calls for lightly greasing the baking tray. Use the measured oil for that purpose.

Blending a smooth aioli

Cashews: Soak them overnight, or boil them for 5 minutes as the recipe allows. Softened cashews blend more easily into a creamy dip.

Flavour: Lemon juice brightens the mixture, while chipotle and cayenne add heat. Blend until no obvious pieces of cashew or garlic remain.

Checking texture and doneness

Baking: Turn the fries halfway through the 30-minute bake so they cook more evenly. The recipe does not specify a colour or firmness test, so check that the beetroot is tender to your liking.

Cooling: The fries are expected to crisp as they cool, so give them a little time before serving.

Serving the fries

Serve the beet fries warm or at room temperature with the chipotle aioli alongside for dipping. They also work as a side with a simple salad or a sandwich.

Recipe notes & tips

• Cut the beetroot into similarly sized batons to help them cook evenly.
• Keep the fries in a single layer on the baking tray.
• Turn the beetroot strips halfway through baking.
• Soak the cashews overnight, or boil them for 5 minutes before blending.
• Let the fries cool briefly before serving, as the recipe notes that they crisp as they cool.

Variations

• Adjust the heat: Use less chipotle or cayenne for a milder aioli.
• Use adobo chipotles: Replace the chipotle powder with 2 chipotles in adobo sauce, as listed.
• Add herbs: Blend a little fresh coriander into the aioli for an herbal note.
• Serve with greens: Pair the fries with a simple green salad for a fresh contrast.

Common mistakes to avoid

• Uneven batons: Cut the beetroot to a similar thickness so the pieces cook at roughly the same pace.
• Crowded tray: A packed tray can stop the fries baking evenly; spread them into a single layer.
• Skipping the turn: Turn the strips halfway through the 30-minute bake for more even cooking.
• Hard cashews: Soak them overnight or boil for 5 minutes before blending.
• Serving straight from the oven: Give the fries a little time to cool, as they are meant to crisp as they do.

How to store

Refrigerate leftover fries and aioli separately in covered containers and use within 3 days. Reheat the fries in the oven until warmed through; stir the aioli before serving.

Frequently asked questions