Fried Beets with Raspberry Sauce and Hazelnuts | Saveur

Ingredients

• 1 3⁄4 lb. red beets, peeled and quartered
• 1⁄4 cup plus 2 tbsp. olive oil, plus more
• 1⁄4 cup agave syrup
• 2 tbsp. kosher salt, plus more
• 2 tbsp. balsamic vinegar
• 4 sprigs thyme
• 1 clove garlic, thinly sliced
• 1 cup frozen, thawed raspberries
• 2 tbsp. raspberry or red wine vinegar
• 2 tbsp. apple juice
• Freshly ground black pepper
• Vegetable oil, for frying
• 1 cup sparkling water
• 1 cup all-purpose flour
• 1⁄4 cup dried oregano
• 2 tbsp. cornstarch
• 1 tbsp. baking powder
• Mâche, for serving
• 2 tbsp. finely chopped toasted hazelnuts