Beetroot Fries with Curry Dip

To make the beetroot fries with curry dip, first peel the beet and cut into sticks about 1 1/2 cm thick, preferably wearing disposable gloves as the tubers stain strongly. Then pat dry with kitchen paper.

Heat the deep-frying fat to 170 °C and cook the vegetable sticks in batches for 6-8 minutes. Then drain on kitchen paper and season with sea salt.

Mix the mayonnaise, sour cream, curry powder and chili powder to make a dip and season with salt. Arrange the beetroot fries in a bowl, garnish with blood sorrel and serve with the dip.

Preparation Tip:

For the lower-fat version of the beetroot fries with curry dip, mix the beetroot sticks with 2 tbsp. olive oil, salt, pepper and ground cumin to taste. Bake in a 220 °C oven (top and bottom heat) for about 30 minutes. Turn once after half the time.

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