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1
Preheat the oven to 400F.
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2
Wrap the beetroots in foil and place in the oven for 1 hour, or until tender to the point of a knife.
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3
Remove from the foil and allow to cool.
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4
When cool enough to touch, rub off the skins with your thumbs.
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5
Place the saffron in a cup and add 5 tablespoons of hot water.
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6
Leave to steep for 10 minutes.
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7
Strain, reserving the liquid, and blend it with the cooked beets and yogurt, using a food processor or hand-held blender.
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8
Taste the sauce and add a little salt and lemon juice, to taste.
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9
Meanwhile, slice the squid into rings and the tentacles into manageable pieces.
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10
Mix the flour, baking powder and some salt and pepper together and place it all in a sandwich bag.
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11
Add the squid to the bag and holding the opening shut give it a good shake.
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12
Let the squid sit in the flour for a couple of minutes.
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13
Remove the squid from the bag, shaking off excess flour.
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14
Heat 1 1/4 inches of vegetable oil in a large saucepan to 350F on a pan thermometer, or until a cube of bread browns in the oil in 30 seconds.
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15
Carefully drop the squid into the oil and fry quickly until golden brown, after just 30 seconds or so (otherwise it will be chewy).
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16
Remove with a slotted spoon and drain on paper towels.
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17
Serve the squid straightaway, with wedges of lemon to squeeze over and the beetroot sauce.
