Beets is one of those things that people love or hate (or think they hate) until they have them when they are not out of a can. I love these crispy beet chips with a bit of sea salt or some dip but I won’t lie and tell you they are easy to make. Working with beets is a hassle because you need to be dressed in dark clothing that you do not care about. Once beet juice gets on your clothing, it will be a challenge to remedy so heed my warning! But once you have done the work, you will want to do it again because these beet chips will be a welcomed addition to your party table but not to your waisteline!
Roasted Sliced Beets 70 calories
Makes 8 servings
Preheat oven to 375
2 tablespoon extra virgin olive oil
2 tablepoons of parsley – fresh, chopped
1 teaspoon garlic – fresh, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon – zest
4 scrubbed and dried fresh beets (will yield about 5 cups sliced beets – cut into 1/8″ slices)
Wash, scrub or peel beets, then pat dry.
Carefully and slowly slice beets into 1/8″ thick slices. Use a mandolin if you have one.
In a medium size bowl, combine all the ingredients except for the beets – mix thoroughly and set aside.
Place prepared beets in bowl with marinade and toss to coat.
Spread beets out on a non-stick sheet pan and bake for 25 minutes or until the beets appear to be toasted. Allow to cool completely while still on the sheet and do not stack as they will loose the crisp texture.
Serve with your favorite dip and substitute Greek yogurt for the sour cream or mayo.