Boy, I didn't think today's visual quiz was such a toughie, but until I posted the 2nd photograph, no one even had a guess!
Amy was the first to get very, very close (guessing "dried beets"), followed by Samantha, Carla & jcs. Christine & Jen both guessed some variant of cooked beets, though I was looking for the words "chips" or "dried" in the answers.
Basically, I have too many beets in my fridge right how, so I'm looking for ways to use them up.
Drawing on a few recipes from Epicurious and elsewhere, I fashioned these lovely Curried Beet Chips with Curry Sour Cream Dip. They were a hit at the wine tasting on Sunday. My only change would be to possibly brush the beets with a bit of oil before baking (if you want a bit of gloss on the finished beet chips). You could certainly deep fry these, but I think they'd be too heavy for the accompanying dip.
*Photograph courtesy of M. Wong
Curried Beet Chips with Curry Sour Cream Dip
- 3 medium-large beets, peeled & sliced paper thin
- 2 c. water
- 3/4 c. sugar
- 4 tsp garam masala
- 5 tsp tandoori spices (or similar)*
- 2 tbsp ghee (olive oil will work in a pinch)
- 1 shallot, diced fine
- 1-2 garlic cloves, smashed
- 1/8 - 1/4 tsp cayenne
- 1 1/2 c. sour cream
- 1/2 c. creme fraiche
- Preheat oven to 250º
- Bring the water and sugar to a boil, stirring to dissolve the sugar. Remove from heat, and add 2 tsp each of the garam masala & tandoori spice.
- Add the beet slices, stirring to coat, and let rest for 10-15 minutes.
- Drain the beets, and allow to rest another 10 minutes for best crisping. Lay the beets out on a parchment-lined cookie sheet, in a single layer - overlapping edges are fine. Season well with coarse salt and fresh-ground pepper.
- Bake at 250º for 50-60 minutes, turning once for best results. Remove and allow to cool for 15-20 minutes. (Beet chips will be soft when you take them out, but will crisp up as they cool.)
- Meanwhile, melt the butter over medium-high heat in a small, heavy skillet.
- When sizzling, add the shallot and cook until translucent and just beginning to brown.
- Remove from heat and add the garlic, cayenne and remaining garam masala & tandoori spice.
- Combine the sour cream and creme fraiche, and add the shallot-spice mixture. Stir well to combine.
- Serve with the beet chips.
Note: Dip can be made the day ahead - flavors will be even more intense on day 2. Beet chips can be made a day ahead and recrisped briefly in the oven.
*My tandoori spice mix contains coriander, garlic, ginger, cinnamon, paprika, and cayenne
