Anyone for a beet snack?
I’ve tested a few options! If you really, really love beets I suppose you can dip beet chips in one of these beet dips. I didn’t make them the same day, so I can’t say for sure, but my gut tells me that might be beet-overload!
The chips are good on their own, or dipped in hummus, and try either dip with veggies, corn chips or bread!
It took me 3 tries to get these chips right! First batch: chewy. Second batch: burnt. Third try’s a charm!
Beet & Sweet Potato Chips
salt & pepper
I used 2 medium beets and 1 medium sweet potato, which would have made lots of chips if I hadn’t ruined 2 batches! What was left was still more than enough for a snack for one person.
You need to slice the beets and sweet potatoes as thinly as possible. It helps a LOT to use a mandolin slicer…not only can you make them super-thin, but they’ll be uniform, so it will be easier to cook them without burning!
Pre-heat the oven to 350.
Slice the veggies. Mine were 4 or 5 millimeters thick. If you are using a mandolin be extremely careful – it is really easy to take a slice off the end of your finger!!
Keeping the beets and potatoes separate, toss each in oil, salt and pepper. Spread in a single layer on foil-lined baking sheets – still separate.
Pop them in the oven and set your timer for 25 minutes. These chips go very suddenly from floppy to burnt (trust me, I know!) so you are going to want to keep an eye on them.
At 25 minutes the sweet potato chips should be done. They will look slightly browned around the edges, and some may have curled. At the very most they may need 5 more minutes.
The beet chips should be done at 40 minutes. Same kind of look – curled and darkened. Possibly another 5 for these ones too.
So sweet potato chips 25-30 minutes, beet chips 40-45 minutes at 350 degrees.
When you take them out, transfer them immediately to a paper-towel lined plate to cool (and get rid of some oil). Eat when cool!
This first dip came from the blog Veggie Belly, and has only been changed slightly. I served it with carrots, celery, bread and blue corn chips. A couple days later I finished off the leftovers with cauliflower. It was good with all of the above!
Orange Balsamic Beet Dip
1 large beet, roasted and peeled
3/4 cup walnuts, toasted
3 tbsp balsamic vinegar
2 cloves garlic, minced
4 tbsp orange juice
1/2 tsp orange zest
Roast the beet (about an hour at 400 degrees) and set aside to cool. While waiting on the beet, toast the walnuts in a dry pan over med-low heat until fragrant. Mince the garlic and zest an orange. Set the zest aside. When the beet is cool enough, peel it and put all ingredients other than the zest in a blender. Blend! Stir in zest before serving. This makes about 1.5 cups.
I planned to call the second dip Beet Hummus (or “Bummus” as suggested by my witty cousin Karen, who gave me the recipe). It is a dip similar to what is commonly (in English) called hummus, you know, with tahini (ground sesame seeds), garlic, lemon juice…and beets instead of the usual chickpeas.
Funny story. I brought some of this dip to work with me, to share. When I called it “Beet Hummus” my boss, who is Lebanese, seemed confused. I told him it is just like hummus, but with beets instead of chickpeas (what’s not to understand?). Well apparently the word hummus means chickpeas. Huh.
Hey, would you like to try my beet-chickpeas?
I needed a new name! It tastes like tahini and beets, so I came up with Tahini Beet Dip – I know, I know, how DOES she do it?!?
If you like beets, and the dip that is commonly called hummus, but should technically be called hummus dip, try this recipe! It has received many thumbs-up and I’ve had several recipe requests already!
Tahini Beet Dip
1 lb (about 2 large) beets
1 tsp cumin seeds, toasted
2 cloves garlic, minced
3 tbsp lemon juice
1/4 cup water
3 tbsp tahini
1 tbsp olive oil
1/2 tsp salt
Wrap the beets in foil and roast until tender, about an hour at 400 degrees. While waiting, toast the cumin seed in a dry skillet (shake the pan often) until fragrant, maybe 3 minutes. Mince the garlic. You are probably still waiting for the beets – unless you wandered away before getting your cumin seeds and garlic ready – so use this time to cut up veggies to serve with the dip!
Once beets are tender, cool and peeled, place them in a blender or food processor with the water and lemon juice. Puree! Add remaining ingredients and process until combined. Refrigerate at least one hour or overnight to allow the flavours to develop. I left mine overnight, and it was SO GOOD! This makes about 2 cups.
All of these recipes are tasty!
The chips are somewhat time-consuming, especially if you only have one baking sheet since they have to be in a single-layer and take up to 45 minutes per batch! Worth it for a once-in-awhile snack…and that’s what chips should be anyway!! Crispy, crunchy beets: 5/5.
The orange balsamic dip is sweet with a hint of garlic and a crunch from walnut bits – yum! It was good with everything I tried it with, though a bit more runny than I would like (I only added enough liquid to be able to blend, so not sure how this could be fixed!). If left in the fridge overnight, it definitely needs a good stir before serving. Keep the zest separate until serving, as the leftovers developed a much stronger orange taste. On the other hand, if you want it to be super-orangey stir the zest in right away! 4/5.
The tahini dip was the clear fan favourite! Everyone who tried it raved about it! A few people (other than me) got to try both and preferred the tahini one. I also served this one with raw veggies, bread and corn chips. It is really good, plus very smooth and didn’t get watery or need stirring. This will be a regular in my recipe rotation! 5/5.