Root vegetables aren’t the prettiest specimens in the vegetable kingdom. Most of them are gnarly and bumpy (kohlrabi, beets, celeriac, rutabaga), and those that aren’t are often dusty and dirty (potatoes, carrots, yams, yuca). But what amazing flavors they hold when roasted, fried and even eaten raw.
Take, for instance, Golden Beet Chips with Sea Salt. These earthy crisps don’t need much adornment, and the briny salt brightens them enough to zap the taste buds. The Sunday Supper tastemakers have been developing all sorts of recipes with root vegetables this week. I am sure you’ll find something to fall in love with among the 65-plus recipes. Join us at 7 p.m. ET tonight for our weekly Twitter chat. It is always 60 minutes of fun, and a great way to connect with other home cooks.
Back to my beets. Golden beets (or red beets) can either be fried or baked to make chips, with each cooking technique changing the taste a bit. I like the flavor that the oil imparts. It’s important that the frying oil is 350 degrees. Not hot enough, and the raw beets soak up too much oil and this makes them limp. Too hot and the slices burn quickly. Use a thermometer to ensure the temperature. You can see from the above photo that the chips shrink considerably when compared to the raw slices.
(If you would rather bake your chips, preheat the oven to 375 degrees. Place beets on parchment-lined baking sheet and sprinkle lightly with olive oil and sea salt. Go easy on the sea salt because it is much stronger than table or coarse salt. Bake for about 15 to 20 minutes. Watch carefully after the 15-minute mark to avoid burning. Let cool slightly before serving.)
So how to get those slices so thin? If you have a steady hand and a sharp knife, go for it. The slices should be about 1/8-inch thick and as uniform as you can get them. I use a mandoline, which I will admit I am nervous about. Years ago, I gave myself a nasty cut because I was rushing. Since then, I always use the food holder rather than my hand to hold the food and run it across the blade. Take your time. The blades are wicked sharp.
Just like roasted beet salad with goat cheese, these chips are a good accompaniment with that soft, tangy cheese. Sprinkle the chips with goat cheese crumbles, or make a dipping sauce. (To make a dipping sauce, mix 8 ounces soft goat cheese with 3 tablespoons each olive oil and plain yogurt. Mix in fresh herbs if you’d like.) I like to add a few crisp beet chips to the top of a salad, too, taking the place of croutons.
- 4 medium golden beets
- 2 cups vegetable oil
- Sea salt
- Trim tops and bottom of beets. They may be peeled or unpeeled. If leaving the peel on, scrub well. With a sharp knife or a mandoline using the V-blade, slice the beets about ⅛-inch thick.
- While slicing beets, heat the oil in a skillet. You'll need about an inch-deep of oil. The oil should be 350 degrees, and you can test it by dropping in a small slice of a beet. Better yet, use a thermometer to ensure proper temperature. Fry in batches; do not overcrowd pan. Let slices fry until curled at the edges and most of the bubbling has subsided, about 3 minutes. Flip about halfway. Watch carefully. These thin slices will burn quickly, especially if the oil is too hot.
- Transfer the beets to a paper-towel-lined baking sheet and sprinkle with sea salt. Continue with the remaining beets. Let cool and transfer to a serving plate. The chips may seem limp when they are first removed from oil. They will crisp as they cool.
- Serve immediately.
Need more root vegetable inspiration? Check out these amazing recipes:
- Chipotle Sweet Potato Chips from Momma’s Meals
- Roasted Beet Hummus from And She Cooks
- Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
- Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
- Roasted Sweet Potato Soup from Magnolia Days
- Root Vegetable Soup with Herb Croutons from An Appealing Plan
- Waffled Carrot Latkes from A Kitchen Hoor’s Adventures
- Carrot Cake Baked Oatmeal from Hezzi-D’s Books and Cooks
- Carrot Cake Smoothie from Brunch-n-Bites
- Carrot Cake Waffles from Alida’s Kitchen
- Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
- Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker
- Bacon-Potato Torte from Tramplingrose
- Beef & Root Vegetable Hand Pastries from Gate to Plate
- Beet, Blue Cheese and Bacon Pizza from Caroline’s Cooking
- Beet Pesto from Sew You Think You Can Cook
- Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
- Hearty Stew Hand Pies from The TipToe Fairy
- Roasted Root Vegetable Panzanella Salad from The Chef Next Door
- Root Vegetable and Beef Flatbread from Family Foodie
- Roasted Vegetable Borscht from The Crumby Cupcake
- Shepherd’s Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
- Skillet Breakfast Potatoes from Life Tastes Good
- Sweet Potato Pancakes from Our Good Life
- Turnip Rutabaga and Root Veggie Beef Stew from Cindy’s Recipes and Writings
- Wild Rice Vegetable Bake from Wholistic Woman
- Baked Potato Wedges with Parmesan and Garlic from Bobbi’s Kozy Kitchen
- Beet, Greens and Goat Cheese Gratin from Monica’s Table
- Boxty (Irish Potato Pancakes) from Curious Cuisiniere
- Browned Butter Braised Baby Turnips from Food Lust People Love
- Caprese Twice Baked Potatoes from Seduction in the Kitchen
- Carrot Ribbon and Orange Salad from Pies and Plots
- Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
- Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
- Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
- Honey Dijon Roasted Carrots from Renee’s Kitchen Adventures
- Jicama Home Fries from Casa de Crews
- Lemon Thyme Au Gratin Potatoes from Vintage Kitty
- Moroccan Harissa Potatoes from Palatable Pastime
- Roasted Balsamic Carrots from Confessions of a Cooking Diva
- Roasted Root Vegetable Farro from Cooking Chat
- Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
- Root Vegetable Mash from Feeding Big and more
- Rooty Dauphinoise from Jane’s Adventures in Dinner
- Smashed Potatoes from Taste And See
- Smoked Sausage Potato Casserole from Kitchen Gidget
- Spicy Carrots & Potatoes from Sweet Mornings
- Sweet Potato Shoestring Fries from Grumpy’s Honeybunch
- Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats
- Best Ever Carrot Cake from Fantastical Sharing of Recipes
- Carrot Cake Cheesecake from Angels Home Sweet Homestead
- Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
- Carrot Cookies from The Freshman Cook
- Chocolate Carrot & Squash Muffins from What Smells So Good?
- Homemade Carrot Cake from Cosmopolitan Cornbread
- Iced Beet Cake from Beauty and the Beets
- Gluten Free Carrot Cake from Real Food Real Deal
Plus Golden Beet Chips with Sea Salt and more root vegetable recipes from Sunday Supper Movement
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Pin for later: