Beetroot Fries Print

Beetroot Fries

Serves 8


20 beetroots washed 
125ml vegetable oil 
125ml white wine vinegar
500g cornstarch
480ml (2 cups) Kecap Manis
Shicimi Togarashi (7 spice blend form Japan)
1 bunch spring onions sliced 


  1. Drizzle the whole beetroots with vinegar and oil and wrap in tin foil making sure it is an air tight pocket. 
  2. Roast in oven at 180°C for 2 hours. When slightly cool peel by rubbing the skins.
  3. Cut the beets in chunks and toss in cornstarch until covered. 
  4. Deepfry at 180°C until crisp.
  5. Garnish with green onion and Shichimi Togarashi and serve with Kecap Manis. 

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