8 medium beets, peeled and thinly sliced
Lime salt to taste (see recipe below)
1. Pour vegetable oil into a sauté pan. Using a candy thermometer to check temperature, heat oil to 325°F (160°C).
2. Add the beet slices in small batches. Fry slices about 2 to 3 minutes or until golden and crisp. 3. Drain on paper towels and season with lime salt. Serve immediately.
2/3 cup (150 mL) fine sea salt
Freshly grated zest of 4 limes
1. Preheat oven to 325°F (160°C).
2. Combine sea salt and lime zest in a pie plate. Bake salt for 10 minutes. Cool.
Makes 2/3 cup salt