January’s Recipe Redux Challenge was to cook with “a new ingredient for the New Year”. As a future RD, I spend a good amount of time encouraging people to eat more vegetables, so I decided this challenge was a good opportunity for me to take some of my own advice. I tend to buy the same veggies week after week – sweet potatoes, broccoli, spinach, and a variety of peppers. Looking for culinary inspiration, I headed to my local open-air produce market and picked up a bunch of dirty looking beets.
To get an idea of the flavor, I chose to roast the beets. Surprisingly they were nice, mild and slightly sweet. There is a very narrow window of achieving the perfect crispness of beet chips. Keep a close eye after ~ 15 minutes as the beets can quickly burn.
- Non-Stick Cooking Spray
- 4 medium Beets
- 2 Tablespoons Grapeseed Oil (or Canola Oil)
- ¼ tsp. Salt
- Preheat oven to 350F. Spray baking sheet with non-stick spray and set aside.
- Scrub beets and cut off the ends. Using a mandolin slicer, slice the beets to 1/16th inch thickness.
- In a medium bowl, combine beets, oil and salt. Toss until beets are well coated. Let sit for 5-10 minutes. Discard any excess liquid in the bowl.
- Place beet slices on single layer on baking sheet. Bake for 15 minutes, flipping beets half way through cooking time.
A mixture of oven-baked veggie chips would be the perfect addition to a Superbowl spread!
Wishing you all a safe weekend —
Be sure to take a look at what some of my fellow Recipe Reduxers are cooking with in 2016!