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Service
for 4
For
the Yogurt Beet Dip
Here is a great dish
to use for the Beet Tops.
You
can use most of the tops from one
bunch of beets for this dish. I prefer
the taste of the tops from the yellow
beets. Take the stems off the leaves
and blanch the leaves in salted water.
Refresh and squeeze out all the water.
Use a paper towel to dry the leaves
into a ball which can be refrigerated
till later.
When
ready to use dice the leaves with
1/2 -1 garlic clove, 1/2 tsp dijon
mustard and 1/2 teaspoon ground cumin
seeds.
Add
1 cup of greek style yogurt and mix
well. Blend use a food processor or
hand blender until the desired consistency
is achieved. If the mixture is too
thick add more yogurt to your tasting.
Season
with salt and pepper and 1/2 juice
of a lemon.
Depending on your taste
you might want to increase the amounts
of cumin and garlic.
For
the Beet Chips
Slice thinly the beets using a mandoline.
Set the oven to 350F. In a bowl coat
with olive oil and salt. Lay the beet
slices (single layer) on parchment
paper and roast on one side till crisp.
Turn the beet slices over and finish
until the desired effect is achieved.
See below for alternative cooking
times.
Notes:
Serve this dish alone as a first course,
before a meal, or as a main dish accompanied
by fish or meat
Comments:
Depending
upon the time you have and the desired
cooking styles these beets can be
cooked quickly at high temperatures
(350-400F) for a crispy quick effect.
You must however watch that the slices
don't burn.
Cooking at low temperatures, e.g.,
at 225F for an hour or more also results in
a crispy beet chip.
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Beet
Chips Oven Roasted at 375F
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