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Olive Oil Baked Beet Chips with Sea Salt and Black Pepper
Olive Oil Baked Beet Chips with Sea Salt and Black Pepper
Using a mandoline, thinly slice beets to a thickness of 1/16″. In a large bowl, toss beet slices with oil to coat evenly. On prepared baking sheets, in a single layer, arrange as many slices as will fit without crowding. Bake until crisp, 25-30 minutes, rotating pans once halfway through baking. Cool chips and blot with paper towels to remove any excess oil. Repeat, using a cool prepared baking sheet for each batch, until all beet slices are baked. Toss chips with 1/4 teaspoon salt and pepper to taste.
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Beet and Goat Cheese Hummus
Beet and Goat Cheese Hummus
First scrub the beet and chop into large cubes. Bake in aluminum foil or on a baking tray at 400°F until soft enough to pierce with a fork (about 25-30 minutes). Allow the beet to cool. In a food processor combine the beet (and any juices you were able to reserve), the rinsed chickpeas, juice from two lemons, tahini paste, salt and goat cheese. Pulse until well blended. While the food processor is running drizzle in the olive oil. Blend until smooth.
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Warm Orzo Salad with Beets and Greens
Warm Orzo Salad with Beets and Greens
Heat the pine nuts in a dry skillet, over medium heat, until they begin to brown. Watch them carefully, as they will burn in a flash. Remove from the heat & transfer to a bowl. Set aside. Peel the beets & chop them into bite-sized pieces. Remove the stems from the beet greens & slice the leaves into strips. Wash the greens thoroughly to remove any grit. Heat the olive oil in a skillet over medium heat. Add the sliced red onion & garlic. Cook until the onions are tender & golden brown, about 10 minutes. Reduce the heat to medium low & add the beet greens. Cover & cook, tossing occasionally, until the greens are wilted, about 5 minutes. Meanwhile, cook the beets in a pot of salted water, until just tender, about 10-12 minutes. Remove the beets from the pot using a slotted spoon & set aside. Return the water to a boil & add the pasta. Cook, according to the package instructions, until al dente & drain. Add the orzo to a bowl, along with the beets, pine nuts, beet greens & crumbled feta. Toss, season with salt & pepper to taste & serve.
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