Last year while hitting up the farmer’s market, I decided to try beets. I had been hearing great things about this root vegetable. They are a great source of:
- vitamin c.
Last week, the farmer’s market came early. This meant that it was slim pickings for vegetables here on the high plains. But, beets, a cold weather root vegetable, made their appearance. I decided to get some. But, I didn’t want to just throw them in protein smoothies.
I decided on beet chips. Kale chips were the revolution a few years ago when we all pondered what to do with our Kale share, now beet chips found a spot in the veggie snack realm. Super easy, like kale chips, but a bit more prep work.
- Slice off the leafy tops
- Clean the beets
- Peel the beets
- Slice the beets (You can use a mandolin slicer or just a knife, but make sure that they are thin or else they won’t get chippy enough)
- Pre heat the oven to 350 degrees
- Lay the beets on a cookies tray.
- Drizzle with olive oil, salt, and pepper
- Bake for about 20 minutes or until crispy
What to do with the leftovers?
Because it is early in the season the beets from the farmer’s market were small to medium. I used the medium ones for the chips and saved the smaller ones for my smoothie of course.
I also save the leafy tops and threw them into my tofu curry, salad, veggie medley. Waste not, my friends.