Beet Chips

Do you like beets?

If so, maybe you could throw a comment in my inbox, you know, explaining what a beet even is or what it tastes like?  That'd be just super.

Until today, I had never consumed a beet.  I don't know why.  I don't know if they taste good.  They just... looked unappealing, I suppose.  Like raw chicken.  Like goopy jello.  Like speedos on anyone but Michael Phelps or Ryan Lochte.  Like those thoughtful porch-step gifts your cat brings home after a night of hunting.

Unappealing, I say.

It must be a texture thing.  Up until now, I could not grasp in my mind what a beet must feel like.  I thought maybe a potato, but there's always so much juice.  My beloved potatoes do not juice.

Oh, and that juice?  You could make permanent markers out of that stuff.  My fingers are now perpetually crimson after these chips were sliced.  I look I belong on CSI crime scene.

Ok, so enough of the bad.

Let's talk about taste.

I haven't yet decided if I will like beets in any other way, but I now know for sure that I like them baked.  They are sweeter than I expected them to be, but not overwhelming.  The texture when they're baked is crispy (AKA: NOT juicy!).  I used Tzatziki sauce for dipping, but these were great on their own, too.

Now, if I could just get the Hubbs to try them...



Beet Chips

4 beets (I used two red and two golden)
1 tbsp olive oil
Salt to taste
Tzatziki (optional)



Preheat oven 350F.

To coat the beets, I used a refillable aerosol container to spray the olive oil.  If you don't have one, toss the beets in olive oil and salt in a large bowl.

Lay the beets out on a wax paper-lined cookie sheet.  Place another cookie sheet over top of the beets to help them keep their flat shape.

Bake 15-20 minutes.

Let cool.  Serve with Tzatziki.




Listening to:  Fat Joe - 300