Beet Chips with Amaretto-Lime Sauce

The culinary gods have spoken.

beet

amaretto

lime

Unfortunately, I did not get this list of ingredients from pressing the “dessert” button on my fancy random-ingredient-list-generating program. This was supposed to be an appetizer, so I tried to take a savory approach to it. Big mistake.

Since I wanted to make this quickly, I decided to make some form of deep-fried beets and a dipping sauce. Initially, I wanted to make bright-red beet French fries, but given the limiting geometry of the roots, chips had to suffice. They were good, like beet-flavored potato chips. It was nothing outstanding however, unless you really like beets.

The sauce. The first attempt was a mayonnaise. It was like eating an Amaretto Sour, and that's not as good as you might think. The second attempt was an Asian-inspired sweet-and-sour sauce built upon cornstarch, Sriracha, and the two impossible ingredients. I wish I could describe the taste, but my brain has repressed those particular memories. That is the sauce I put in the photo purely for aesthetics.

I won't bother with a recipe here. Search for other deep-fried beet recipes. They can describe the process far better than I can.