Wednesday, January 25, 2012

All Hail the Beet! (Week 4)

Today (and very timely since I have beets in my shopping bag) the Fresno Bee featured two fabulous recipes for beets:  the Beet and Goat Cheese Pizza (courtesy of!) and Beet Risotto with Greens, Goat Cheese and Walnuts (Fresno Bee file).  I am inspired!!  Being my husband is Polish, I think I have had my fair share of beets.  Heck, my bother in law actually has a business that processes and sells "pre-cooked" shredded beets (buraczki).  I'm not wild about this preparation but I LOVE LOVE LOVE these new "inspired" beet dishes. My personal pick for the beets in this weeks bag is the Sweet Potato and Beet Chips with Garlic and Rosemary Salt (from the Food Network, love you guys!!)  Besides, I still have arugula aoli in the fridge from my last adventure :-)

Sweet Potato and Beet Chips with Garlic and Rosemary Salt

  • 2 sweet potatoes
  • 2 beets
  • 1 garlic clove, minced
  • 1 teaspoon very finely minced fresh rosemary leaves
  • 2 tablespoons salt
  • 10 cups vegetable oil

  • Directions
  • Special Equipment: V-slicer or mandoline, deep-fry thermometer. Wash the vegetables and dry very well. Set aside. In a small bowl combine the garlic, rosemary and salt. Set aside.Warm the oil in a large pot over high heat to 350 degrees F. Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potato into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick. When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes. Transfer to a serving plate. Next, fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate.

1 comment:

  1. LOL....We did a preliminary "taste test" of the beet chips last night. I personally liked them but one of our followers thought they were "nasty". I guess its "an acquired taste". Said follower thought that a dehydrator would be better but I liked the friend approach.