Brought to you by the South Anchorage Farmers' Market. www.southanchoragefarmersmarket.com
(contributed by Nancy)
I like beets, but I was starting to get a backlog of them and even though they are a sturdy vegetable, I felt I needed to use them up. Last week I had posted the kale crisps and thought maybe I could do the same with beets. You want it crispy, but not burned.
1 or more beets, scrubbed well and sliced thinly (I found 3 fit on a baking sheet just fine)
olive oil, 1-2 tablespoons (see cook’s note)
salt to taste
freshly ground black pepper
1. Slice beets as thinly as you can. I used a mandolin.
2. Place on a cookie sheet and spoon over the oil. Massage the beet chips with olive oil, lightly sprinkle with salt and spread them in an even layer.
3. Roast at 400 F for 12-20 minutes or until crispy. Stir them about often so they get evenly roasted.
Cook’s note: I burned my first batch. They went from not done to ashes in a matter of minutes. Watch closely!