Seasonal beetroot with a crisp and lightly spiced finish
1 tsp fine salt
1 tsp sea salt flakes
1 tsp hot paprika
1 tsp mango powder (optional)
500g mixed beetroot varieties, such as red, yellow and candy-striped
Mix both salts with the paprika and mango powder and leave on one side.
Scrub the beetroot clean under running water and pat dry with kitchen paper.
Using a mandolin or sharp knife, cut the beetroot into very thin slices. Keep each variety separate to prevent staining.
Heat plenty of sunflower oil to 180C in a deep fat fryer or deep saucepan—a cube of bread should turn golden in about 15 seconds. Fry the crisps in batches, taking care not to overcrowd the pan. It’s a good idea to start with the light coloured beetroot and finish with the maroon variety, which may stain the oil.
Recipe and image: Roopa Gulati