Beet & Olive Fritters
Prep time
Cook time
Total time
To roast beets, do this up to 5 days in advance. Preheat the oven to 400°F. Place the beets in a baking pan. Pour in water to come up to about 1 inch in the pan. Cover tightly with foil. Roast the beets until a paring knife goes in with barely any resistance, usually around 40 minutes, but possibly longer or shorter depending on the size. If the pan dries out while you’re cooking, pour in a little more water. Cool the beets, then using a paring knife to remove and discard the skins. Here are notes about reusing your oil.
Serves: 4 to 6
  • Canola oil, for frying
  • 3 roasted and peeled beets, cut in half and then cut into ½-inch slices
  • ½ cup yogurt
  • ¼ cup cured black olives, pitted and minced
  • ½ cup flour
  • Salt and pepper
  • Lemon wedges
  1. Fill up a small saucepan with oil til it's about a couple of inches deep. Heat over high heat. If you have a thermometer, get the oil to about 350°F. If you don't test it by dipping in one vegetable--the oil should start bubbling vigorously but not insanely upon contact.
  2. While the oil is heating, combine the beets, yogurt, minced olives, and use your hands or two spoons to get the beets completely coated. Pour the flour onto a plate and mix in some salt. Take one piece of beet at a time and coat it fully in flower. Gently place in the hot oil, continuing to coat the beets until they fill the pot but don't crowd it (you'll probably want to do 3 or 4 batches, depending on the size of the pot). Cook for 3 to 4 minutes, until the beets are crispy and the coating is firm. Transfer to a paper towel to drain. Sprinkle with salt. Serve with more olives and the lemon wedges.
Recipe by Big Girls Small Kitchen at