Wednesday, February 8, 2017

Heart Shaped Red Beet Chips with Garlic Parsley Dip


How cute are these for a Valentine's Day snack? They are extremely tasty as well. Truth be told, I hate beets, but over the years I've discovered that caramelizing them or frying thinly sliced versions reduce the pungent earthy flavor that so repels me. 



I used some fancy Camargue sea salt on these but any coarse grain salt will do the trick. If you have flavored or smoked salt, feel free to bust it out for this recipe.

If you are concerned about the waste from cutting heart shapes out of the beets, I chopped up the excess beets, added a chopped onion, some fresh parsley and tossed everything with a homemade almond/ toasted sesame oil vinegarette.



I used a bunch of different shapes to create the beet chips. At first, it was to be more visually creative, then I realized if I used two different cutters on each beet slice, I could get more chips.


The sour cream garlic parsley dip is simple to whip together. I recommend making it an hour ahead. When the ingredients have time to work together, 


Heart Shaped Red Beet Chips 
with Garlic Parsley Dip
Prep Time: 15 minutes
Fry Time: 4-6 minutes
Yield: 3 dozen chips
Ingredients:

For the red beet chips:
  • 2 large red beet bulbs
  • oil for frying
  • fancy salt (I used Camargue)
For the dip:
  • 1/2 cup sour cream
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon chopped garlic
  • Salt and freshly ground pepper to taste.

Directions:
  • Peel the beets and cut away the greens.
  • Use a sharp knife or a mandoline to thinly slice the beets.
  • If you want to cut the beets into heart shapes, I suggest using a variety of sizes of heart-shaped cookie cutters. This way you can arrange more than one cutter on the slice to get more chips. 
  • Heat the oil in a medium-sized skillet to 375 degrees F.
  • Place a layer of paper towels beside the stove.
  • Place the chips in and fry for 4-6 minutes. 
  • Remove the beet chips with a slotted spoon or spatula and let them drain on the paper towels.
  • Pat the excess oil off of the top of the chips and sprinkle with salt.
  • In a small bowl, whisk together the sour cream, parsley, and garlic. 
  • Season with salt and freshly ground pepper to taste.
  • Transfer the chips to a bowl and serve immediately with the dip.

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