When I was little, the only beets I knew were in a jar the fridge submerged in dark purpleish-red juice and they were gross. I don’t like pickled beets (Michael does). I don’t like many things pickled but beets are at the top of my list. It wasn’t until I moved to SF that I experienced beets in a positive way. A lot of restaurants jumped on the “beet and goat cheese” bandwagon, and I finally realized I loved roasted beets. Naturally sweet and earthy, how can you resist?
It’s hard to cook beets any other way, or make them different because beets always taste the same. I don’t eat beets with goat cheese much anymore. The best beet salad I had recently was literally a pile of thinly sliced red and gold beets with a handful of greens, bleu cheese and candied walnuts from Chez Spencer. Yum. I often get tired of roasted beets. When this happens, I go in search of a new recipe. I’ve heard of beet cake, and beetloaf, but the most appealing were beet chips!
We had a little package of beet chips from Whole Foods in my office recently. One of my bosses set them out. My office likes to munch. If they had been normal potato chips, they may have made it past lunch, but the beet chips last a few days. They were thick cut and fried. Shame on you Whole Foods! You don’t have to fry all things to make them taste good. Instead, I sliced up a few beets with the mandoline, sprinkled them lightly with kosher salt and baked them until they were light and crispy. They are delicious and pretty. They also don’t taste as vegetal as the WF fried version. They are a great snack, and most likely an easy way to get kids to eat something different. Who would not try a purple chip?
The only unfortunate thing about beet chips is they shrink so much when you bake them. Almost by half. So, in order to feed a lot of people for an interesting party snack, you would have to peel and slice a lot of beets. Not bad if you have a little time and like pink hands.
10 medium size beets peeled and sliced thin on a mandoline (or as thin as your knife can slice them)
2 T olive oil (optional)
Slice the beets and line a couple of baking sheets with parchment or a silicone mat. Place the beets in a single layer and sprinkle lightly with salt. (also you can toss the chips in olive oil before placing on the sheet) Bake at 350˚ for 15-20 minutes. Most of the moisture should be gone. Let air dry until completely crisp. Enjoy!