Air-Fried Beet Fries and Buffalo Cauliflower with Ranch Dip

Instructions

1. In a small bowl, add Greek yogurt, almond milk, rice vinegar, parsley, garlic powder, chives, onion powder, dried dill and black pepper. Whisk to combine thoroughly and refrigerate covered for 30 minutes.
2. Cut beets into 1/4 to 1/2 inch thick fries and cut the cauliflower into florets.
3. In a bowl, combine the beet fries with 1 tablespoon olive oil and 1/2 tablespoon of cornstarch. Toss lightly until no powdery spots remain. In another bowl, combine cauliflower with remaining tablespoon olive oil and remaining 1/2 tablespoon of cornstarch and toss until coated. Then, sprinkle the entire packet of buffalo seasoning and toss until evenly coated.
4. Preheat the air fryer to 375°F for 5 minutes. Place a single layer of beet fries in the air fryer basket, ensuring they are not overcrowded. You will likely need to do in 2-3 batches. Air fry for 10-15 minutes, shaking the basket or flipping the fries halfway through to ensure even cooking and crispiness. Cook until tender crispy, adjusting time as needed for your air fryer. Remove from the air fryer and set aside.
5. If needed, briefly preheat the air fryer again to 375°F. Place a single layer of cauliflower florets in the air fryer basket. You will likely need to do 2 batches. Air fry for 8-12 minutes, shaking the basket frequently (every 3-4 minutes) to ensure even browning and crispness. Remove from the air fryer.
6. Combine vegetables and serve immediately with Ranch style dip.