bits and pieces

Saturday, September 4, 2010

crispy, crunchy beet chips with fresh chive + dill dip

Thinly sliced little beets... If yours are a bit
thicker? Eh. 


Everyone should love beets. They're sweet and delicious and vegetable-y and really really pink. They're so sweet, and fresh, and GOOD tasting. Like nature is letting you know you should eat them. Also - they're apparently experiencing some sort of trendy food resurgence and cropping up on fancy plates all over the place. This is a repost from my FIRST EVER POST. I'm not sure why 'beet chips' was selected as an appropriate first post - but here we go! Reposted all over again.

You can also do this with potatoes and/or sweet potatoes. I also briefly experimented with carrot chips but I haven't figured that one quite out yet.

I really do love beets. Revisiting this post makes me want to get way into beets again. Beet chutney, beet salad, beet compote! Pink beets, golden beets! This is a great side to a bbq meal, an appetizer, or to have out with other dips (cobb salad dip perhaps??)

Important things to remember: do not wear white when cooking with beets and do not be frightened if (when) they turn your pee pink.

ingredients:
beets! - as many or as few as your heart desires. I used about 3, normal sized beets for this recipe. It should give you roughly 1.5-2 cups of sliced beets. 

(for dip):
1/3 cup sour cream
1 tbsp fresh chives, chopped
fresh dill
1 shallot
garlic (to taste)
olive oil for saute-ing said shallot+garlic
salt and pepper

other things you'll need:
a deep fryer
paper towels

  1. Preheat your deep fryer to 365 F. 
  2. Wash and prep your beets. This entails cutting off their stems (where the leaves come out) and their tails (little curly end bits). 
  3. Slice your beets as thinly as you can using either the big blade on a cheesegrater, a mandoline (watch your fingers! Everyone I know with a mandoline has lost some finger) , or with some very fine knife skills. Give them a pat with a towel if they're still damp. 
  4. Toss those beets in the deep fryer and wait. Cooking time depends on how thinly you sliced them, so check on them after 5 minutes or so. sometimes it can take up to 10 minutes. you'll know they're done once they're crispy almost like potato chips. 
  5. While your beets are frying mix up your sauce. Saute your shallot and garlic in a pan, in a little bit of olive oil. Once they shallot is fragrant and translucent, add a little salt and pepper. Cook 1-2 minutes longer and then remove from heat. Mix into the sour cream. Add chives, dill, and salt and pepper to taste (if necessary). 
  6. Eat your beet chips with your delicious dipping sauce. 
NOTE: as with everything deep fried you can also bake your beet chips in an oven. But as everyone knows, deep frying things makes them ultimately more delicious. Preheat your oven to 400 F and roast for 10 minutes, turn, and then roast for an additional 10-15.

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