Salt & Pepper Fries with Beet Butter

Ever since I made salt & pepper fries for my friends this past summer, it’s been my go-to quick snack or meal. 

I normally pair them with ketchup, but fuchsia pink beet butter is my new favorite fry sauce. 


Salt & Pepper Fries

2 russet potatoes (cut into fry-shapes)



Beet Butter

1 medium sized beet

2 cloves garlic, peeled

1 (15 oz) can of chickpeas, drained and rinsed

1 Tbsp balsamic vinegar

1 Tbsp low-sodium tamari or soy sauce

1 tsp 100% pure maple syrup

1/2 tsp dried rosemary

1/4 tsp turmeric

1/4 to 1/2 cup water (depending on how you like the texture)



Salt & Pepper Fries
Serves 2
Active Time: 5 minutes
Baking Time: 20 -35 minutes (depends on your oven)
  1. Preheat the oven to 400°F and line a baking sheet with a silicone mat or parchment paper.  
  2. Lay your “fries” onto the baking sheet and sprinkle with salt and pepper. 
  3. Bake for 20 to 35 minutes or until crispy. You can flip halfway through and salt & pepper again, but I’ll often times just leave them in there the whole time and they come out fine. 
Beet Butter
Makes 2 cups
Active Time: 5 minutes
Cooking Time: 30 minutes
  1. Remove the ends of the beet, rinse, and cook in boiling water over medium-high heat for 30 minutes or until soft. I usually don’t remove the skin, but you can if you’d like. 
  2. Chop the beet into a few pieces, so that it fits into your food processor. 
  3. Add the garlic, chickpeas, balsamic vinegar, tamari, maple syrup, rosemary, turmeric, and water into the food processor along with the beet. Blend until smooth. Add more water if needed. 
  • If you don’t want to eat the skin of the beet, you can remove it with a peeler before boiling or after with your hands (just make sure it’s cooled off a bit). 
  • If you don’t like russet potatoes, you can also use sweet potatoes for the fries.

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