beet chips

This recipe was listed on the back of the weekly newsletter in the CSA box, which also contained a beautiful bunch of beets. Be sure to slice them super-thin for the crispiest result. A pretty purple (and antioxidant-packed) alternative to potato chips!

Beet Chips

1 bunch beets, stems trimmed to 1 inch

1 c. water

1 c. sugar

olive oil

sea salt & freshly ground black pepper

Peel beets with a vegetable peeler, then slice thin with a slicer or knife, using stems as handles.

Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and allow to stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more. 

Put oven rack in middle position and preheat oven to 225 degrees.

Grease a shallow baking pan with olive oil, then arrange beet slices snugly in 1 layer. Season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool). Serve immediately.

simple roasted beets

I think I might like beets. I've been trying, unsuccessfully, for the past couple of years. I think perhaps it's finally worked. And it was possibly the simplest preparation ever that made it happen.

Let me back up a bit. Why have I been trying to like beets? Because they are beautiful and I like pretty things! Also for the nutritive value. The Complete Guide to Nutritional Health highlights beets as one of the superfoods for immunity. The beet was prized in ancient Greece, where people would offer it up to the got Apollo. Legend has it that Aphrodite ate beet to retain her beauty. Herbalists and naturopaths today still use the beet as an effective treatment for disorders of the blood and immune system (beets stimulate the immune system by encouraging the production of new red blood cells). Who wouldn't want to love such a magical food?

Fast forward to now. We've had the 3 large beets in our fridge since the weekly CSA delivery last Wednesday. When JR went out of town over the weekend (boys' trip camping in Oregon), I considered offering the beets to our neighbors. But something kept me from doing so. On a whim yesterday when I was cleaning out the fridge, I decided I'd go ahead and make them. I knew that if I didn't eat them, at least JR would when he got home in the evening (he loves beets).

My inspiration was this NYT article. Perfectly roasted beets. As I mentioned in my last post, I've been obsessed with roasting lately (yes, even in the late summer heat). This sounded like something I could handle. I don't agree with the article's claim that this preparation keeps the beets from staining - my hands were purple just like always after peeling and chopping (though I don't think the purple had the same staying power as when they are handled after roasting). Also I didn't have salad makings on hand. I was going to be brave. I was going to try the beets. Alone.

I liked them! Here's what I did:

Simple Roasted Beets

Serves 2

3 large beets, peeled and cubed

2 Tbsp. olive oil

1-2 Tbsp. red wine vinegar

1/2 tsp. sea salt

Mix the beets with olive oil. Roast in 400 degree oven for about an hour, stirring occasionally. Toss with vinegar and sea salt. Enjoy!

beet ketchup

I really want to like beets. As much as I try, it doesn't seem to be happening. But they keep appearing in the CSA box, so I've been attempting new and varied recipes to see if my taste for beets (or lack thereof) will change. I've tried them plain, roasted them with orange and cilantro, made salads of them with balsamic and feta.

Each time, they turn out beautiful.

But they still taste like beets.

Why do I want to like beets? Any produce colored that intensely purple has to be packed with nutrients. The Complete Guide to Nutritional Health confirms it - beets are highlighted as a superfood for the immune system - the beet's "unique mixture of minerals and phytochemicals resists infection, boosts cellular intake of oxygen, and treats disorders of the bood, liver, and immune system." Beets are nutritious, easy to digest, and a rich source of minerals. They contain vitamins A, B, C, iron, potassium, zinc, and a host of other good-for-the-body stuff. But I still don't like them.

Why in the world am I featuring a recipe on beets, then, you might ask? Through all of my failed attempts at enjoying beets, my most recent one comes the closest. I actually ate some of this past the first bite. And it wasn't bad. So I figure, if someone who doesn't like beets thought it was ok, someone who loves beets would find it fantastic. To you beet lovers out there, I'd recommend giving this recipe a shot.

Beet Ketchup*
Makes about 4 cups

1 onion, diced
3 cloves garlic, minced2 c. red wine vinegar
1 c. sugar
3 c. cooked beets

Combine all ingredients in a large pot. Bring to a boil, then reduce heat and simmer 45 minutes. Use a blender or food processor and puree until smooth. (I used the immersion blender, which I actually wouldn't recommend - it took a really long time - the upright blender or a large food processor is probably your best option).
*The base recipe is from Fresh. My twists were to roast the beets before making the ketchup and I also substituted muscavado sugar for white sugar. I will repeat both of these changes if I make this again.

We dipped sweet potato fries into our beet ketchup. And we'll be doing more with it, as there is still plenty left and I've been told it will last in the fridge in an airtight container for up to a month. What will you do with yours?