INGREDIENTS
24
Baby beets
1
Shallot
3
Eggs, large
2 tsp
Dijon mustard
4 tsp
Horseradish, prepared
1 cup
All-purpose flour
1
Kosher salt
6 tbsp
Olive oil
1 tbsp
Red wine vinegar
1
Vegetable oil
2 cups
Breadcrumbs, fine dried
1/2 cup
Sour cream
A deep-fry thermometer