On the other day, when I was just about to make ‘Kakiage’, a type of Tempura, I wanted to use some vegetables that I have never used for this dish. I almost always use Carrot and Onion, then I tried to find something that would replace them. Carrot is an orange coloured rood vegetable. ‘Are there any orange or red coloured rood vegetables?’ I thought about Beetroot, and I tried.

The result was great and my family really enjoyed it . I served it with Salt and Pepper, but it was not necessary because of the saltiness of Fetta Cheese I also added. If you try this recipe, I recommend you to cook a good amount, because it is so yummy and it wouldn’t last long.


4 Servings


Beet Root 1/2
Onion 1 *thinly sliced
Parsley *leaves picked
Fetta Cheese 50 to 60g
Plain Flour
Tempura Batter
Oil for frying

  1. Slice Beetroot into thin strips. To avoid everything turning to red, rinse the sliced Beetroot to get rid of the red liquid and drain well.
  2. Cut Fetta Cheese into 1cm cubes.
  3. Place Beetroot, Onion, Parsley and Fetta in a large bowl, sprinkle some Flour over the ingredients and toss to coat. This will help the small pieces and thin slices stick together well.
  4. Mix them with the batter.
  5. Slide large tablespoon sized clumps of the ingredients together into the 170°C to 180°C oil and deep fry.
  6. Turn them over a few times. When they are cooked and the batter is lightly golden and crispy, place them on a rack and drain the oil.
  7. Arrange the cooked ‘Kakiage’ on a plate and serve with Salt & Pepper.