Recipes+
Ingredients
Method
1.Wearing disposable gloves, peel all beetroots. Coarsely grate 1 of the beetroots. Place in a colander. Using hands, squeeze out excess liquid. Place grated beetroot in a medium bowl. Using a vegetable peeler or mandoline, thinly slice remaining beetroots into rounds.
2.Add yoghurt and garlic to grated beetroot. Mix well. Season.
3.Pour oil into a large heavy-based saucepan, to reach 10 cm deep. Heat over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry sliced beetroot, in batches, 1-2 minutes, or until crisp.
4.Using a slotted spoon, transfer to paper towels to drain. Season with salt. Serve immediately with tzatziki.
