I was never a fan of beets. I grew up in rural Pennsylvania, where pickled eggs and beets were a huge thing, and other than hogmaw, I don’t think there was a food that grossed me out more. Ok, maybe liver and onions. But you get the point. So enter adulthood and healthy eating and beets were never on my radar. Until these oven-baked beet chips came into my life.
My Mother-in-Law had a bag of beet chips out as an appetizer one night before dinner. I looked at the ingredients and it passed the Holly-test, so I tried one. I mean, it’s a chip right… it’s gotta be good. Oh wow, I was not prepared for how good it was.
But I hadn’t thought about making beet chips. Until the farmer’s market opened up for the season. I met the farmers at Honey Brook Farms and they spent quite a bit of time telling me about their family of farmers and how they don’t use pesticides or herbicides and their meats are all pasture raised and grass fed. They are a Christian family and believe strongly in all natural farming. I’m a huge fan and loyal customer!
But I digress. Back to the beets. They had the most gorgeous beets on display. I remembered those beet chips at the MIL’s house and decided to give them a try. It took me quite a few trials and errors, but I think I finally got it.
The smaller beets may be a (beet) more difficult to handle, so try and get as big of beets as possible.
You want to slice the beets as thin as possible, either with a knife or mandolin. First, let them sit and marinate a bit in the olive oil and salt. Give it a drizzle and a shake and a toss and let them all hang out together for about 30 minutes or so.
And then when you bake them, think slow and low. Bake them at 300 degrees until they curl up. Especially if you have different sizes or thickness. Don’t wait until they are all cooked or you will have 25% of them burned. Not that I know from personal experience or anything.
After about 30 minutes, start checking, and once the beets are crisp and curled, pull them out one at a time as they are done. Depending on the size and thickness, it could take up to an hour to cook. You have to keep checking! It’s a bit arduous, but it’s worth it not to have them burned.
Beets are high in vitamin C, fiber, potassium, protein, folate, and manganese. They may help lower blood pressure, fight cancer, and support detoxification. They are also a vegetable that is higher in sugar than most, so don’t go overboard.
Don’t forget about the greens! They are actually healthier than the root and crazy full of antioxidants. Beet greens have more iron than spinach and are full of protein, phosphorus, zinc, fiber, vitamin A, vitamin C, calcium, and iron. Take that, Popeye!
If you are a smoothie person, pack your greens in a Nutri Ninja or blender and add water until almost to the top and blend. Pour into ice cube trays and then use them in your smoothies.
How did the farmer get the party started? He turn-niped the beet!
What do you call a person who doesn’t like green vegetables? Someone who marches to a different beet.
What did the farmer plant? Beets me!
Click on the recipe card to open a new window for a printable version.
Are you Inspired?
Be sure to download your FREE Healthy Living Bundle to launch you into the life of good health and fortitude!
Love, hugs, and yeah, we’ve got the beet!HERE.