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Deep-fry thin slices of peeled beetroot in oil at 160 deg C until crisp, then drain on paper towel and sprinkle with salt (a flavoured salt is nice).
This post may contain affiliate links. Read the disclosure.
Deep-fry thin slices of peeled beetroot in oil at 160 deg C until crisp, then drain on paper towel and sprinkle with salt (a flavoured salt is nice).
