Note from Chef Lapine: There’s no need to peel your beets, simply scrub and trim off any of the rooted ends. If using assorted colors note that non-red beets will take longer to crisp. You will also need to salt them separately if you don’t want the color to bleed onto them.
- 4 medium beets, sliced 1/16 inch thick using a mandolin or a sharp knife
- Sea salt
- Olive oil
- Preheat the oven to 300° F. Line two sheet pans with parchment paper.
- In a large mixing bowl, salt the beet slices and toss to coat. Allow to sit for 15 minutes.
- Remove the beets and pat dry on paper towels. Return to a second (dry) mixing bowl and lightly drizzle with olive oil. Toss until well-coated.
- Arrange the sliced beets on the baking sheets, making sure that there is no overlap. Transfer the sheet pans to the oven and bake until they’ve shrunk to half their size, about 15-20 minutes. Remove from the oven and flip the beets. Return to the oven and swap the position of your pans from top to bottom. Bake for another 15 minutes, or until the beet chips are completely dry and crispy.
- Allow the beets to cool completely on the pan. Store in an airtight container until ready to eat!
Roasted Beet Hummus with Lemony Yogurt
- 1 garlic clove
- 1 large roasted beet
- One 15-ounce can chickpeas, rinsed and drained
- 1/4 cup tahini
- 3 tablespoons lemon juice, divided
- 1/4 cup water
- 1 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/4 cup Greek yogurt or plant-based yogurt
- 1 tablespoons finely chopped mint, for garnish
- Combine the garlic, chickpeas, beet, tahini, 2 tablespoons lemon juice, water, salt, and cumin in a food processor and puree until smooth. Taste for seasoning.
- In a separate bowl, combine the yogurt and remaining lemon juice. Whisk until smooth and season to taste with salt.
- Transfer to a serving bowl and garnish with the lemony yogurt, a drizzle of olive oil, the mint leaves and some reserved chickpeas and beets. Serve alongside blue potato, pita chips, crudités or beet chips!
Recipe courtesy of Chef Phoebe Lapine