This beet recipe has just two ingredients and really lets the natural sugars from the beets shine through. Although they didn’t photography prettily, these beet chips tasted fantastic. I cut mine by hand; the thinner cuts were nice and crispy and the thicker slices remained slight chewy and caramelized. Fabulous!
4 beets, scrubbed, do not peel
1 tablespoon olive oil
Sea salt to taste
Preheat oven to 400 degrees. Using the slicing blade of your food processor, a mandoline or a sharp knife, slice the beets thinly, about the size of a potato chip. Toss with olive oil and sea salt and spread evenly on a cookie sheet. Roast 45 minutes to 1 hour, turning halfway through, until crisp. You can make your beets as crunchy or as soft as you like, depending on how long you roast them. Be sure to check them often after you’ve turned them to make sure they don’t burn. Serves 4.
Note: I used beets from my garden so I was able to reserve the beet greens for a wilted salad. Add 1 tablespoon olive oil and 1 tablespoon pure maple syrup to a skillet. Stir in some walnuts or almonds and let cook a few moments until toasty, stirring constantly so they don’t burn. Add beet greens and sauté until just wilted. Alternatively, after toasting the nuts, you can add a couple tablespoons of water to the pan, add the greens and cover, letting the greens wilt as they steam. Serve immediately.
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.