When I first looked at this photo, it reminded me of autumn leaves that had fallen to the ground but they're beautiful, oven roasted golden and red beets.
I will admit that I am very fond of beets. I grew up eating them since my mother loved them too. Now, thankfully, golden beets are more readily available at the farmers' markets. My husband would never touch red beets when I made them but he will eat the slightly milder golden beets.
I am probably the last person blogging to make beet chips, but these Farmers' Market lovelies finally convinced me to try them. Sliced with my mandoline and ready to pop in the oven:
They were delicious! Much healthier than deep-fried, and even my non-beet loving husband enjoying crunching on them. They are at their crispiest when eaten within a few hours after roasting.
Click here for some interesting nutritional information on beets.
Adapted from Green Market Recipes
Warning: Watch carefully. I burned my first batch of beet chips!
Beets - I used both golden and red beets
Preheat oven to 350F. Slice the beets thinly using a mandoline. Pat the slices dry with paper toweling as best you can. Place the beet slices in a large bowl and toss with just enough olive oil to coat. Lay the beet slices in a single layer on a parchment paper-lined baking pan and roast on one side until crisp. Turn the beet slices over with a spatula and finish until desired crispness (I didn't bother turning them over). Depending on your oven and the thickness of your slices, this may take approximately 10-15 minute per side if you turn them or 20-25 minutes total roasting time.
When finished, remove from oven and sprinkle immediately with sea salt. Can be made a few hours ahead.
Notes: I served these beet chips as part of an appetizer tray.
I'm joining Mosaic Monday at Little Red House, On The Menu Monday at StoneGable.