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1
In a large saucepan cover beets with salted water by 1 inch and simmer, covered, until tender, about 35 mintues.
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2
Drain beets in a colander and cool until they can be handled.
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3
Slip off and discard skins and stems.
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4
Beets may be prepared up to this point 3 days ahead and chilled, covered.
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5
In a very small saucepan simmer sauce ingredients, stirring occasionally, until reduced to about 1/4 cup.
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6
Remove pan from heat and let sauce stand, covered, 15 minutes.
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7
Pour sauce through a fine sieve into a small bowl and cool.
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8
Sauce may be made 3 days ahead and chilled, covered.
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9
Bring sauce to room temperature before serving.
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10
In a bowl whisk together flour, mint, and salt and add water, whisking until combined (batter will be lumpy).
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11
Cut beets into 1/4-inch-thick slices.
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12
In a deep 9-inch skillet heat oil over moderately high heat until 375F.
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13
on a deep-fat thermometer.
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14
Working in batches, dip beet slices in batter and fry, without crowding, until golden and crisp, about 1 minute on each side, making sure oil returns to 375F.
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15
before adding next batch.
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16
Transfer beets as fried to paper towels and drain.
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17
Beets may be made 2 hours ahead and reheated on a baking sheet in a 425F.
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18
oven 10 minutes.
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19
Serve beets with sauce on the side for dipping.
