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Monday, 6 February 2006

beet chips and spiced dip (BP#7)

go directly to the recipe

Blog Party#7: Red & Hot! (well, it’s red….)

click on image to see more about making beet chips

beet chips and spiced dip I have just recently become aware of the blog parties that are being thrown by Stephanie at Dispensing Happiness. And I saw red. Why didn’t anyone tell me about these blog parties!?* I love a party!

We had some beets in the fridge. Now, I love beets. But what I really love is beet tops. So when I buy beets and their tops, I cook the tops. And later on in the week, we cook some of the beets. But invariably there are extra beets lying around in the vegetable drawer.

And I got to thinking… there are potato chips, and I’ve seen sweet-potato chips. Why not make beet chips? I googled about it and unsurprisingly, I am not the first person to have thought of this. As it happens, I am not even the first blogger to have thought of this… there is a post about Curried Beet Chip Hors d’oeuvres in the Fatemeh’s blog, Gastronomie. Not to mention several other beet chip recipes on the net. After consulting three recipes, here is what I ended up doing:

Beet Chips and Spiced Dip
beet chips method based on
Foodland Ontario’s Vegetable Chips

Dips loosely based on
Gastronomie’s Curry Sour Cream Dip
farmfreshtoyou.com’s Curried Sour Cream

Beet chips:

  • beets, peeled and mandolined
  • olive oil
  • salt, optional

Dip:

  • mayonnaise
  • plain yoghurt
  • cardamom**
  • garam masala
  • grainy mustard

Preparation

  1. Beet chips: Wash, peel and mandolin beets (I used two medium-large beets). Toss the slices in olive oil to coat.
  2. Place the slices on wire racks without overlapping (it’s probably easier to just use parchment paper).
  3. Bake at 400F for 15 minutes. Reduce heat to 250F and bake 45 to 60 minutes longer (turning the slices at least once) until they are crisp but still red coloured.
  4. Salt, or not, to taste. (I didn’t.)
  5. Dip: In a small bowl, stir mayonnaise, plain yoghurt, spices and mustard together until smooth. (Make your own mustard! You won’t be sorry!)

Serve the cooled beet chips with the dip as a pre-dinner snack. I’m guessing that the chips can be stored in a glass jar in the fridge for some time without spoilage. But we finished ours… beet slices shrink dramatically! take a look at photos of beets before and after baking

And how is this combination? Frankly, it’s delicious. The beet chips on their own taste just like beets. (Big surprise.) And with the dip, they’re lovely.

Granted, this isn’t exactly hot so it doesn’t quite fit into the Red & Hot! category set for this particular Blog Party. But some people who never eat spicy food might consider the presence of the mustard in the dip to be hot enough, mightn’t they? So I’m sticking to my guns and bringing it as my offering and hope you like it.

And as for the requisite drink? Beets are a problem. They’re so strong tasting. So, bearing in mind that some people have to drive home after the party, I suggest soda water with a twist of lemon….

* In re: Why didn’t anyone tell me about these blog parties!?

It’s a joke!! But I didn’t have to tell you that, did I?

** In re: reason for cardamom in the dip

I didn’t actually intend to put ground cardamom into the bowl. I reached for a jar that I thought was garam masala. I confess that I didn’t look carefully at the label and I didn’t smell the contents of the jar before adding it to the bowl. Silly me. But… cardamom is a common ingredient in garam masala so the extra cardamom didn’t go amiss.

 

edit 7 February 2006 10:31 EST: In response to MrsBrown’s question about how thinly the beets were sliced, here is the least blurry close up of the sliced beets

 

  1. Comment by Stephanie — 6 February 2006 @ 16:30 EST

    Hi!

    And wow…you are probably the earliest party guest *ever*, Elizabeth! But I like that…

    Beet chips are perfect! I’ve had them in a veggie-chip mix, and I think they’re wonderful.

    I’m so thrilled you decided to join us…now we just wait for the other guests to arrive…

  2. Comment by ejm — 6 February 2006 @ 16:37 EST

    You’re very kind, Stephanie.

    I actually can’t stand it when people arrive too early. I have this horror of having to answer the door – desperately fastening the back of an earring, wearing only one shoe, my hair wet…. I really must apologize for arriving so early. I’ll just leave the dish and soda water and come back at the appropriate time.

  3. Comment by MrsBrown — 6 February 2006 @ 20:49 EST

    How thin did you slice the beets? I see in the bottom of the fridge that there are several beets waiting for consumption. This seems a jolly way to eat beets!

  4. Comment by ejm — 7 February 2006 @ 10:28 EST

    How thin indeed. I didn’t actually measure. They were thin but not too thin… maybe a 1/16 inch?? I did try to take a picture but I’m afraid that I am still shaking the camera so all of the photos are quite blurred. Here is the least blurry close up of the sliced beets

  5. Comment by fiordizucca — 7 February 2006 @ 16:25 EST

    cool blog! just discovered you by reading a comment of yours regarding this month DMBLGIT. I totally agreed with you on that matter, I found the comment rather disturbing as well, but hey, the world is good because we are all different and luckily with different tastes as well! keep going the great job! love. fdz

  6. Comment by ejm — 7 February 2006 @ 17:51 EST

    How very nice of you to say that and many thanks for dropping by, fiordizucca. I just popped into your blog as well and am kicking myself for not having studied Italian enough. Your ‘Panini “strafatti”‘ looks quite intriguing.

  7. Comment by MrsBrown — 12 February 2006 @ 18:07 EST

    Beet chips are brilliant!!! I asked about the thinness of the slices as our mandolin has two widths: paper thin and kind of thick. I did about 15 slices paper thin–perhaps an eighth of a beet–and got tired of it so I made a bad executive decision to make the rest thicker. The thick ones took FOREVER to cook, I took them out after 2 hours. The thin ones (that didn’t burn) were fantastic!! If I hadn’t stopped him, he would have scoffed the lot! We both agree, as does the BrownBoy, that the thin ones are excellent but the thick ones are leathery and not very good. We’ll do this again but make the slices paper thin. I meant to make spicy yogurt dip but the beet chips are all gone. We’ve all decided that spicy yogurt dip would be gilding the lily.

  8. Comment by ejm — 13 February 2006 @ 08:00 EST

    So glad to hear you liked them. I really should have looked at our mandolin to see what level I used for slicing, shouldn’t I? We can adjust ours to several levels and I confess that I just left it at the level that it was at the previous time.

    We’ve all decided that spicy yogurt dip would be gilding the lily.

    I must say that I disagree on that point. We find the beet chips to be just a bit too beety on their own. The spicy yoghurt dip rounds off the beet taste just enough to make it really wonderful.

    And now I’m thinking that another very good dip for beet chips might be soft goat’s cheese and herbs.

  9. Comment by ostwestwind — 16 February 2006 @ 12:57 EST

    I have to take my return flight back to Germany but I want to say hello. Nice to meet you at the red and hot blog party. Hope to talk to you again ;-))

  10. Comment by Alanna — 1 May 2007 @ 09:45 EST

    Oh I’ve SO never even thought of doing beet chips! Thanks for the inspiration, especially since I have a brand-new Benriner that I love-love-love. Print! Bookmark!!

  11. Comment by ejm — 2 May 2007 @ 00:36 EST

    I hope you like them, Alanna. Do let me know how they turn out. (And be careful with that mandolin!! As we always say whenever one of us gets it out, “USE the handguard!“)

 

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