This was the first year that I decided to grow root vegetables in my garden. I grew carrots and beets, and I’m so happy I tried something different! They ended up doing very well (especially the beets!), and I loved how they don’t have as brief of a window to pick them when they are ripe like some other vegetables (like tomatoes). I just let the beets and carrots continue to grow bigger and harvested them last from my garden so I could focus on the never-ending tomatoes and zucchini!
Beets from my garden! Along with a plethora of other produce
Beets were something I never once had growing up. To be honest, I can’t remember the exact time I first tried beets, but I believe it was sometime after I was married. I must have just decided to randomly buy them?! I’m not sure. I feel like beets are one of those poor stigmatized vegetables like brussels sprouts . Even if you think you don’t like them (or have only tried canned pickled beets before!), I encourage you to branch outside your vegetable comfort zone and try these.
Love that spiral color! Didn’t even realize I bought seeds that were this spiral color until I cut the beets open haha.
Beet Chips OR Roasted Beets
Beet chips are something you can buy in the store nowadays, and they are DELICIOUS but expensive, so I decided to make my own instead! The chips make a delicious snack, while my favorite way to eat the roasted diced beets is on top of salads! I made use of leftover beets, grilled BBQ chicken, and feta cheese for some salads last week and they were SO GOOD. I love adding leftover roasted veggies to salads for a variety of different tastes and textures.
Hope you enjoy these! ?
- 1 lb beets (about 3-5 beets, depending on size)*
- Olive oil and/or nonstick cooking spray
- Salt, pepper, garlic powder or other seasonings of choice, to taste
- Preheat oven to 375 degrees F.
- If making roasted diced beets: dice beets in small cubes. Place on baking tray and coat with about 1 tablespoon olive oil and seasonings of choice. Roast in oven for about 30 minutes, or until tender.
- If making beet chips, use a mandolin (or slice very thinly with sharp knife) to slice beets very thinly and as uniformly as possible (I used the 1/16” setting on my mandolin). Place on baking tray (do not overlap). I have used both a nonstick pan and a silicone baking mat; they both work. Spray with nonstick spray** and seasonings of choice. Bake in oven for about 18-23 minutes or until golden brown and crisp, watching very closely so they don’t burn. Oven times will likely vary based on what oven you have and the thickness of your beet chips. These will slightly crisp up more once taken out of the oven as they cool.
**VERY slightly spray chips, and I don't recommend using olive oil as too much oil will cause the chips to steam and not crisp up properly
This is a great way to use up all those beets I have left from trialling my recipes on Red Velvet Cake! I haven’t seen beet chips around here, so making them is the only way I’ll get to eat them, and your recipe seems so easy 🙂
YUM, your cake sounds delicious! Thanks, hope you like the beet chips! 🙂
I LOVE the idea of beet chips, Audra! I seriously want to make a huge bowl of these beauties to have all to myself! I can never get enough beets. 🙂
YES I’m definitelg having a moment with beets lately! Thanks 🙂
This looks absolutely delicious!!!!
Thanks, hope you love them!! 🙂