Let’s be honest, I am not a fan of beetroot. I would even say that I avoid them, despite knowing how good they are for the heart and sport performance.
If it wasn’t for our weekly organic vegetable box, we would rarely get beetroot. Although my husband would buy them from time to time.
This usually how I prepare beetroot:
- boiled – can take up to 90 minutes, is time consuming because you need to add water to avoid cooking disaster (see picture below)
- grated in salads
- in a soup
- roasted – my favourite
When beetroots arrived in my box last Friday, immediately I knew they’d end up crisps. I had beetroot crisps once before and loved them. I was ready to take the plunge and to give it a try.
Beetroot crisps are very simple to prepare. There is just one detail you need to be careful with: cooking time. They burn easily, really easily.
Baked Rosemary Beetroot Crisps
- a food processor
- a large bowl
- kitchen tweezers
- parchment paper
- 350 g beetroot peeled and sliced
- 3 tbsp extra virgin olive oil
- 1 tsp celtic salt
- 2-3 tbsp fresh rosemary roughly chopped
- Pre-heat oven to 190C
- Slice the beetroots in a food processor, getting them as consistent as possible, to ensure they will bake evenly and have the same crisp
- In a large bowl, place the olive oil, the salt and rosemary, and mix
- Add the betroot and toss evenly using the kitchen tweezers
- Arrange the beetroot slices on a single layer. They can touch but make sure they don't overlap. You will need two racks
- Bake in the oven for 10-15 minutes (depending on the thickness of the slices) in the centre of the oven. Watch closely and often after 10 minutes as they burn quickly
- Remove from the ove, let cookl and serve