If you love beets as much as we do, also try our creamy roasted beet hummus, blueberry balsamic glazed beets, or maple roasted beet salad with pistachio goat cheese. To save on time we use bagged beet chips, but you can make your own, too (see our how-to below). We make it and then serve it right away so the chips stay crunchy.
How to make your own beet chips
If you have a bit of time, making your own beet chips is easy to do! Here’s how:
Simply wash a few small beets well then slice them as thin as possible, about 6 slices per beet. Toss them with oil and arrange them in a single layer on a baking sheet. Bake at 350 degrees Fahrenheit for 10 minutes, flipping them over and baking for another 7-10 minutes. Watch them carefully so that they don’t burn. Reduce heat to 220 degrees and continue to bake them until they are almost crispy, between 1 ½ – 2 hours. Remove them from the oven, toss with salt, and set them aside to cool.
Beet chips – we usually buy two bags of beet chips to make sure that we find enough larger and nice-looking chips for this recipe. Goat cheese – for its creamy, tangy taste. Walnuts – for a wonderful nutty crunch. Arugula – slightly peppery and earthy, and adds a vibrant pop of green. Balsamic glaze – a little sweet-sour drizzle balances everything out.
Use a different soft cheese like cream cheese, ricotta, burrata, or even feta crumbles. Switch up the nuts; pecans or almonds make a good substitute. Try candied nuts or seeds for an extra-sweet crunch. Use a runny honey in place of the balsamic glaze. Swap the arugula for fresh herbs like chives, parsley, mint, or basil.
Did you make this?
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