Shredded beets and russet potatoes


Beet-Er Tots

mccormick.com

Shredded beets turn into tots in this creative appetizer. Season beets and russet potatoes with a savory blend of McCormick Black Pepper, Garlic and Chili Powder. Fried until crispy, they feel even more “grown-up” when dunked into a cool, creamy dipping sauce, starring our citrusy Pure Lime Extract.

Prep time: 20 minutes

Cook time: 12 minutes

Ingredients: 18

Beet-Er Tots:

2large golden beets

1russet potato

1teaspoon salt from McCormick Sea Salt Grinder

3tablespoons hot water

1/2teaspoon gelatin powder

1/4teaspoon McCormick Chili Powder

1/4teaspoon McCormick Onion Powder

McCormick Black Pepper, Ground

Canola oil, for frying

Spiced Yogurt and Avocado Crema:

1cup fresh cilantro leaves

1tablespoon extra-virgin olive oil

1teaspoon McCormick Pure Lime Extract

1/2teaspoon sea salt from McCormick Sea Salt Grinder

1/2teaspoon McCormick Cumin, Ground

1/2teaspoon McCormick Black Pepper, Ground

1ripe avocado, halved, pitted, and cut into large chunks

1jalapeno, seeded

1cup Greek yogurt

For the Beet-Er Tots, peel the beets and potato and grate them on the coarse holes of a box grater. Toss with the salt and place in a colander. Squeeze the mixture and press with your hands to extract as much liquid as possible.

Combine the hot water, gelatin powder, chili powder, onion powder and pepper to taste in a bowl and stir until dissolved. Pour the mixture over the grated beets and potatoes and mix quickly to distribute.

Divide the mixture into 3 equal parts and place each on its own long sheet of plastic wrap. Form into cylinders approximately 3/4- to 1-inch thick and wrap tightly in plastic wrap. Place in the freezer to firm, 8 hours or up to overnight.

Add 2 inches of oil to a high-sided saute pan and heat over medium-high heat until it registers 375 degrees on a deep-frying thermometer.

Unwrap the rolls and slice into 1-inch pieces. Fry in batches until golden brown, 3 to 4 minutes per batch. Drain on a rack and sprinkle with salt before serving with the Spiced Yogurt and Avocado Crema.

For the Spiced Yogurt and Avocado Crema, pulse together the cilantro, oil, lime extract, salt, cumin, black pepper, avocado and jalapeno in a food processor, until blended together smoothly. Add the yogurt and blend until smooth and creamy.

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