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Beet-Er Tots

Shredded beets turn into tots in this creative appetizer. Season beets and russet potatoes with a savory blend of McCormick® Black Pepper, Garlic and Chili Powder. Fried until crispy, they feel even more “grown-up” when dunked into a cool, creamy dipping sauce, starring our citrusy Pure Lime Extract.


Recipe created by two-time "Chopped" champ, Chef James Briscione. He brings creativity to the table with bold flavors and spices in his new Food Network cooking show, "Man Crafted." 

  • 20m

    prep time

  • 12m

    Cook Time

  • 18



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Beet-Er Tots:

Spiced Yogurt and Avocado Crema


  • For the Beet-Er Tots, peel the beets and potato and grate them on the coarse holes of a box grater. Toss with the salt and place in a colander. Squeeze the mixture and press with your hands to extract as much liquid as possible.

  • Combine the hot water, gelatin powder, chili powder, onion powder and pepper to taste in a bowl and stir until dissolved. Pour the mixture over the grated beets and potatoes and mix quickly to distribute.

  • Divide the mixture into 3 equal parts and place each on its own long sheet of plastic wrap. Form into cylinders approximately 3/4- to 1-inch thick and wrap tightly in plastic wrap. Place in the freezer to firm, 8 hours or up to overnight.

  • Add 2 inches of oil to a high-sided saute pan and heat over medium-high heat until it registers 375 degrees F on a deep-frying thermometer.

  • Unwrap the rolls and slice into 1-inch pieces. Fry in batches until golden brown, 3 to 4 minutes per batch. Drain on a rack and sprinkle with salt before serving with the Spiced Yogurt and Avocado Crema.

  • For the Spiced Yogurt and Avocado Crema, pulse together the cilantro, oil, lime extract, salt, cumin, black pepper, avocado and jalapeno in a food processor,until blended together smoothly. Add the yogurt and blend until smooth and creamy.

Nutrition information (per Serving)



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