beet chips and spiced dip (BP#7)

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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

 

This entry was posted in crossblogging, food & drink, posts with recipes, starter, various other events, vegetables on by .

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