Beet Tumbleweed

1. 1

   Preheat oil to 340 degrees.

2. 2

   Peel beet and cut off ends. Slice into thin strings using Japanese Benriner cutter or pressing hard with a zester. Measure strings into 1/3-ounce portions, a little less than a tablespoon.

3. 3

   Place a single portion of string into hot oil for 8 seconds. Remove from oil, quickly place on towel to drain and salt liberally.

4. 4

   Within 5 seconds after leaving oil, work hot string between the palms of your hands until it hardens into a ball the size of a ping-pong. You may have to try several times to get the proper shape. Repeat process until you have used all the beet strings.

5. 5

   Serve as a snack or as a little bite before the meal begins.

No additional tips available.