Eating seasonal in the winter time seems like a BIG challenge, almost impossible. But it really is not that hard. There are lots of options: Apples, artichoke, barley, bok choi, beets, broccoli, broccolini, brussel sprouts, carrots, cabbage, cauliflower, celery, chard, crimini mushrooms, fennel, garlic, kale, leeks, micro greens, oats, onions, oyster mushrooms, pea shoots, portabello mushrooms, potatoes, radicchio, radish, rutabaga, turnips, winter squash and more! That is just the produce!!
The benefits of eating in season are not only great products and better for the environment but generally, cost-effective.
The other night, I made butternut squash and swiss chard saute thing. Oh-em-gee, it was so good. So good in fact that I didn’t get to take a picture it just got mowed down instantly. Don’t worry, Kodi has asked me if I can recreate it, challenge accepted.
Now back to today’s recipe! Beet Chips! Beets are earthy but sweet with a beautiful pink colour. I am not sure if I love beets because of the colour or the taste, it could really go either way.
These beet chips are simple, you need a bowl, a baking sheet, a really sharp knife or a mandolin, 4 ingredients and an oven.
You are going to love these chips! They are:
Healthy
Crispy
Simple
Savoury
Infused with rosemary
& Perfect for snacking
Recipe notes: Salt the beets and let sit for a few minutes, it will prevent too much shrivelling. Also, when you bake the chips, place the beets on a cooling rack in the oven on the baking sheet. This will allow the heat to get around the entire chip with an even cooking surface. Trust me, it works.
Ingredients:
1 lb beets
Rosemary
Sea Salt
Apple Cider Vinegar
Olive Oil
Method:
Preheat your oven to 300. Lined a baking sheet with parchment and place the cooling rack on top. Wash and scrub the beets thoroughly and slice into thin slices. Put into a bowl and salt and let stand. Letting the beets stand with salt will take out any moisture that will prevent too much shrivelling. Place into a different bowl and season with apple cider vinegar, diced rosemary and olive oil. Line the sheet and bake low and slow about 30 minutes until the beets are nice and crispy. Let the chips cool, season more if you like and enjoy.