I love beets, they top my list of favorite foods. I love the vibrant color, even if it stains a bit. I love that you can lightly saute the tops or toss them raw into a salad or smoothie, using all of the beet parts. I love the health benefits (from detoxing to fertility boosting). And I absolutely love the distinct, earthy taste. So in my book, beets get a big win!
I most often enjoy roasted beets in a salad but we have been getting beets in our CSA like crazy so I was very excited when Leighanna shared this recipe with me. Since I don’t actually love to cook, the simplicity of this recipe had me motivated to give it a try…SO glad that I did!
Beet Chips:
Scrub outside of beet. Thinly slice (I used a mandolin but a knife works fine). Place sliced beets in a pot and just cover with organic rice vinegar, then bring to a boil, turn off heat and let sit for 15 minutes. Drain and lightly toss in olive oil or avocado oil, sea salt, and dried rosemary. Spread in single layer on a parchment lined baking sheet and bake at 375 for 20 minutes, flipping halfway through.
This recipe is slightly adapted from Running to the Kitchen. For full recipe with yogurt dip follow this link.
Emily