SAVOURY
Beetroot Crisps With Dill & Horseradish
Beetroot crisps… a tasty alternative to potato crisps. Quick and easy and with a satisfying crunch. Creating your own nutritious crisps is fun and makes a delicious snack.
- Prep Time5 min
- Cook Time5 min
- Total Time10 min
- Serving Size4
FOR THE SAUCE
- 2 Tbsp. Sour cream
- 2 Sprigs Fresh dill
- 1 Tsp. Cider vinegar
- 1 Tsp. Dijon mustard
- 1.5 Centimetres Horseradish root peeled and grated
- If you do not have fresh use 1 Tsp. from a jar
- 1 Tsp. Sea salt
- 1 Pinch Freshly ground black pepper
FOR THE CRISPS
- 2 Large beetroots – I used candied and golden beets
- 1 Tsp. Sea salt
- 1 Pinch freshly ground black pepper
METHOD
Preheat your oven to 180°C/350°F.
Wash & peel your beetroot and thinly slice (this is where the mandolin comes in very handy!) – about 2-3 mm thick.
On a metal baking tray brush a little olive oil and lay your beetroot without overlapping.
Bake for 15 minutes and turn each chip and bake for another 15. They should now be slightly brown and would have shrunk in size. Remove from oven and leave them to cool and crisp up.
Season with salt and pepper to taste and serve with horseradish
sour cream.
FOR THE HORSERADISH SOUR CREAM SAUCE
Chop the dill, and if you like it pretty, keep a few leaves for decoration. Peel the horseradish and grate.
Mix all the ingredients together and decorate with the dill … simple.
Enjoy… Bon appetit! ♥♥♥
