To make the smoky coriander salt, place the salt in a non-stick frying pan over high heat and cook for 4 minutes or until it begins to change colour. Add the coriander seeds and cook for a further minute or until fragrant. Process in a small food processor until combined. Set aside.
Heat the oil in a large, deep saucepan over medium heat until hot. Deep-fry the taro and beetroot, in batches, for 1–2 minutes or until golden and crispy. Drain on non-stick baking paper, sprinkle with the salt and serve immediately.
+ Beetroot tends to bleed and stain anything it touches when it’s cut, so it’s a good idea to wear gloves.