Crispy Baked Beet Chips (that aren’t burnt)

You don't fix the problem until you define it. – John W. Snow

This recipe is posted in loving appreciation of our mothers, who tried their best to get us to eat things we didn't want to. Most times with a pinch of thanks and a pound of opposition. We love you.

My previous burnt beet chips.
And these were the "good" ones.

I’ve made beet chips before, about as successfully as most of the other home cooks that have posted comments online. In other words, very unsuccessfully. To contribute to the overall betterment of our species, I felt it fell upon my shoulders to fix the problem.

Most online recipes aver such confidence-inducing statements as “crispy, baked beets in XX minutes!” or “this recipe is so easy...”. Well, yes, it is easy, or at least slicing beets with a mandolin is easy. 

But 30 minutes at the most commonly listed temperature of 375°F? That is where things go downhill. Quickly. Have you ever tasted a burnt beet slice? I recommend that you don’t. They’re ugly.

Four medium beets is probably enough for 2 people.

375°F is just too high, especially when non-adjustable mandolins slice food paper thin. You know what I mean by paper thin: like potato chip thin. When one is touting a recipe as beet “chips” they should be “chips” as opposed to beet slabs. Slabs are the only way I can figure the beets in those recipes didn't burn.

The first time I made these—they’re very low calorie—I ate about half of the slices I put into the oven. The other half were burnt beyond consumption. I believe even my compost bin ejected them. I followed the recipe to a “T,” and carefully watched them. It took seconds to go from not-quite-dry-enough to charcoal.

So something had to be done, because the ones that weren’t burnt were pretty good. I hate to put in 100% effort on a 50% return.

But there's more to this post than just the satisfaction of making a recipe work. One medium beet (2” / 5 cm wide) has 35 calories. That’s the same as a slice of “calorie-wise” Kraft swiss cheese food. (“Food” – it’s that way on the packaging.) Plus beets have a significant amount of antioxidant and anti-inflammatory betalains. And don’t forget potassium, dietary fibre, protein, vitamins, and minerals.

The red also colours whatever's in your stomach, so the
next morning don't be startled if things look unusual...

So as you can see, it’s a shame to waste them by burning the heck out of them. And before you say you don't like beets – no, they don’t taste like dirt. The sugars get concentrated. They taste like heaven.

I took a cue from the sweet potato chews I used to make for our Bouvier, Henry. They’re posted on this site if you want to look them up. They ended up not being so much chewy as crisp. They took a couple hours, being much thicker, but the magic was in the oven temperature. They were baked at a low temperature. No burning.

So that’s what I did, and if you follow the recipe below you will have success. I made two trays, one sprinkled with ground ginger and one with ground rosemary, plus salt.

If you like #stormchips but not so much the fat they’re fried in, give these a try. You’ll be surprised how delicious and guilt-free they are.

Crispy Baked Beet Chips
Time, including baking: 45 min
4 medium beets, washed well, stems removed
4 tsp olive oil
salt to taste
optional: ground ginger, sage, ground cumin, 5-spice powder, or orange zest

After 35 minutes at 265°F. They crisped up in about a minute after being
removed from the oven. And not one was burned.

Preheat the oven to 265°F.

Slice the beets, using a mandolin slicer. Divide the olive oil between two cookie sheets or jelly roll pans. Cover the entire surface.

Lay the beet slices in the pans without touching. Sprinkle with salt and then your favourite optional spice or herb topping.

Bake in the centre of the preheated oven for 35 minutes. After 35 minutes, check the slices. They should be curled but still deep red. If you wish, bake for 5 minutes more, but watch them like a hawk.

Remove from the oven and let cool. They will crisp up as they cool.

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Pickled Roasted Lemon Beets

Keep love in your heart. A life without it is like a sunless garden when the flowers are dead. – Oscar Wilde 

Beets swelling in the ground. Those greens look pretty tasty, too.

There will soon be “putting up” to be done from the results of our gardening. In less than a month we will have more beets than we will know what to do with.

Luckily, I do know what to do with them.

One of the "secret ingredients" in this recipe: cardamom.

Now before you stop reading because “beets taste like dirt,” let me explain why you may think that.

Beets do have an “earthy” flavour, but it’s because of a compound called geosmin. It gives off a smell like a field after a rainstorm. We are very sensitive to the smell of it, and while some people love it, others do hate it. There’s three other kitchen culprits that are high in geosmin: spinach, lettuce and mushrooms. Are any of those on your hate list too?

You probably eat beets – or beet products – without knowing it. Nearly half of the world’s sugar is derived from beets. The red pigment found in beets is also used to naturally colour many foods, including ice cream and yogurt.

That red pigment has been scientifically linked to good immune system function and the ability to fight cancer, as it is a powerful antioxidant. Beets are also disgustingly high in iron and are often suggested for people suffering from anemia.

So there’s plenty of reasons to eat beets, in spite of the dirt-like taste.

I find another attractive feature is that they’re a “double” vegetable. You can eat the greens as well as the root. Turnips are the same way. We should have planted turnips as well. Next year...

Beets are a very versatile vegetable and can be used in a myriad of ways, if you don't like them pickled. One of my other favourite way is in risotto with walnuts and gorgonzola. The recipe is here. It’s amazing.

They're coming along quite nicely.

My all-time favourite is still pickled, though. It reminds me of growing up. We always had jars of them in the basement, ready to be brought up onto the table.

I do find that roasting (as opposed to boiling) brings out more of the natural sugars in the beets. It gives them a deep, sweet taste that complements the pickling liquid and spice even more.

I imagine in a few weeks I’ll be busily “putting up” jars in anticipation of the cold, blowing winter weather that will most definitely come. I kind of am reminded of Aesop's fable of the ant and the grasshopper. It's charming, if cautionary. If you don't remember it, a link is here.

This recipe is a variation on the classic that I posted about a month ago. I find beets are at their best with a little added interest. In this one I use lemon peel and cardamom.

My beets came from the grocery store as ours aren't quite ready to harvest. But I couldn't pass them up. They were beautiful.

I will have to deal with a lot of cucumbers, among other things, or so it appears. They seem to be taking off with a vengeance as well. Trials and tribulations!

Making your own pickled beets is actually very easy.

Pickled Roasted Lemon Beets

Time: 1 hr 30 min  |  Yield 1 L or 2 x 500 ml

1 L Mason jar or 2 x 500 ml Mason jars

6-8 fresh beets (from 2 bunches)

sweet pickling liquid:

3/4 cup sugar

3/4 cup vinegar

1/4 cup lemon juice

rind of 1lemon

6-7 whole cardamom pods

Preheat the oven to 375°F. Wash, and then trim the tops and root ends from the beets. Wrap tightly in aluminum foil.

Roast the beets for 1 hour. Remove and then let cool until able to be handled.

Slip the skins off the beets and slice into serving pieces. Tightly pack the two jars, or 1 jar, with the slices, leaving 1/2" head room.

Bring the pickling ingredients to a simmer in a saucepan. Let simmer for 5 minutes and then pour the liquid over the beets while still very hot.

If you need more liquid to cover the slices simply make more and add to the jars. Beets do vary in size.

Tightly cover the jars and let cool on the counter. Then refrigerate. If the tops pop down and seal they can also be stored in a cool, dark place, like a basement.

Allow 2 weeks for the flavours to permeate the beets.

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Recipe: Pickled Roasted Beets with Orange Zest

Nobody likes beets, Dwight. You should grow something everybody does like. You should grow candy. – Michael Scott ( from the sit-com The Office)

Chilled pickled beets make a great side "condiment" to backyard barbecues.

“They taste like dirt.” That’s is the refrain we always hear from those of us who don’t particularly like beets. 

Not to denigrate your option in not liking beets, I bet if you actually had a mouthful of dirt you would find another desciptor. Beets ARE “earthy” to be sure, but so are some other vegetables as well. Potatoes, Swiss chard, kale, parsnips, turnips, carrots… they all could be said to have varying degrees of earthy taste.

Photo: Satrina0, Flickr ccl

But beets are so very healthy for you. Remember all those stories from the 1970s about Russian peasants well over 100 years old? Beets may have been one reason behind their long and healthy lives. Beets contain powerful nutrient compounds that help protect against heart disease, birth defects and some cancers, especially colon cancer.

The red colour comes from betalin which is a phytonutrient. It has been proven to have antioxidant, anti-inflammatory and detoxifying properties. Unlike some other food pigments, betalins degrade over long cooking times. So it’s best to keep the cooking to a minimum for maximum benefit.

The red colour in beets also has another use as an indicator of iron problems. Let me explain. About 10-15% of North Americans experience beeturia (red pee) after eating beets. This could be an indication of problems metabolizing iron. If you pee red, you may want to talk to your doctor about possible problems with your body and iron absorption.

Betts are quite high in folate, magnesium, fibre and vitamin C. They also have a very low calorie count, at 58 calories for 1 cup of raw beets.

The secret ingredient: orange zest. Lots of it.
Photo: Food and Tools, Flickr ccl

Beet also do double duty at the grocery checkout. They are often sold with their greens still attached. So buy one vegetable, get the second one free. Coming in at the same cost as chard and other greens, you can’t beat that (pardon the pun).

So what can you do to counteract their earthiness? The most obvious way is to “mask” the taste, if you don’t like them. A traditional way, and widely enjoyed, is to “pickle” beets. This involves sugar and vinegar but no pickling spices, so it’s not really like many cucumber pickles.

My recipe has gone two steps further. Beets have a high natural sugar content. Roasting brings out their innate sweetness, so I roasted them. I also aded a healthy dose of orange zest. 

Orange tanginess complements the deep flavour of the beets very well. In fact, roasted sliced beets make a great addition to a salad with an orange vinaigrette.

So this recipe isn’t your grandmother’s pickled beets. It’s close, but (hopefully) better. Give them a try.

One drawback? Beets are a bit messy to deal with because
of all that red "dye". Take appropriate precautions.

Pickled Roasted Beets with Orange Zest

Prep: 10 min  |  Roast: 1 hr  |  Finish:  10 min

Yield: 500 ml jar

3 medium beets

1/2 cup white vinegar

1/2 cup sugar

1/2 cup water

1/2 tsp whole cloves

1 tbsp orange zest

Tightly wrap whole beets in aluminum foil. Place in a 375°F oven and roast for 1 hour. Let cool and slip the skins off. Halve and then slice the beets between 1/8 to 1/4 inch thick.

Pack the beets into the jar.

Heat the vinegar, sugar, water, cloves and orange zest in a saucepan. Bring to a boil and then let simmer for 5 minutes.

Pour the hot liquid over the beets and seal. Process the beets in a hot water bath for 10 minutes.

Twist the lid on firmly and let cool. They do not need to be refrigerated if you hear the seal pop down as they cool. If it doesn't, either re-process or refrigerate and use within 2 weeks.

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Recipe & Ingredient of the Day: Beta Vulgaris - the Underestimated Beet!

Cooking is like love. It should be entered into with abandon or not at all. – Harriet Van Horne

Photo: Lisa Norwood, Flickr ccl

Beets are an under utilized vegetable in my opinion. They seem to have developed a bad rap over the years. Perhaps it’s because of their sometimes strong flavour, or that they have the tendency to turn your “ablutions” red the next day. Beets are delicious when roasted, are full of vitamins and minerals, and you eat not only the root but also the leaves.

Think about that the next time you're buying overpriced greens at the grocery store.

A fantastic recipe follows that combines a delicious risotto with beet roots, gorgonzola cheese and walnuts. It’s not difficult at all to make risotto. Just don’t answer the phone or door while you’re doing it. You need to tend the pot. This is an absolutely stunning, and unusual, dish.

The recipe is a favourite of mine from Food.com. It was posted by libbysnax on October 08, 2006. I thank her for it.

About Beets

Beets (beta vulgaris) are a member of the order of flowering plants called Caryophyllales, which also includes bougainvillea, cacti, amaranth, carnations, spinach, and venus fly traps. Swiss Chard is a “bottomless beet.”

Photo: Wiki Commons

Red beets get their colour from a pigment called "betalain." Betalain is also responsible for the red colour of bougainvillea, amaranth and several other red vegetables.

Modern beets are derived from wild sea beets that originated around the coasts of Europe, the Middle East, and Africa. Around 800 BC, an Assyrian writer described beets growing in the Hanging Gardens of Babylon. Since the 16th century, beet juice has been used as a natural red dye and also a hair colouring.

Commercial cultivation of sugar beets began in the 1800s in France and Belgium. Sugar beets are about 20% sugar while beets or beetroot are usually no more than 10% sugar. One cup of beets contains about 75 calories.

Today there are several varieties of commercially grown beets. The most common in the United States is the Red Ace. Other beets gaining revived prominence are “fancy” varieties such as white, yellow, or even striped. Note, when cooked, the striped beets tend to loose their distinctive colouring, so are best to use fresh in salads where their colouring can be enjoyed.

A word of warning, some people are susceptible to "beeturia," which is the colouring of urine and stools after eating beets. Don't be shocked. It is completely harmless.

Beet Risotto With Walnuts and Gorgonzola Cheese

Prep: 10 mins  |  Total: 45 mins

Original recipe can be found at http://www.food.com/recipe/beet-risotto-with-walnuts-and-gorgonzola-cheese-189712#ixzz1Fj7DEDyR

To avoid a completely pink risotto, gently fold in beets.
This obviously was not... Photo: savemejebus, Flickr ccl

1 bunch beets (3 to 4, or you can used canned beets)

5 cups chicken or vegetable stock

1/2 teaspoon sea salt

2 tablespoons olive oil

1 tablespoon unsalted butter

1 medium onion, diced

2 garlic cloves, chopped

1 1/2 cups arborio rice

4 -5 ounces gorgonzola

1/2 cup walnuts

Remove stems and scrub clean 1 bunch beets. (Keep the tops to serve as a green, either with the risotto or at another time. – D) Steam beets until tender, run under water, and then slip the skins. When cool, chop the beets into 3/4 inch cubes; you should have about 2 cups.

In a small pan bring 5 cups unsalted chicken or vegetable stock to a near boil with 1 tsp sea salt.

In a large pan over medium heat, warm 2 tbs olive oil with 1 tbs butter. Add in the onion and garlic.. Sauté until the onions are softened, about 10 minutes.

Add 1 1/2 cup Arborio rice, stirring frequently for 5 minutes. Add 1 cup stock and stir constantly until liquid is absorbed. Slowly add more stock as the liquid is absorbed, a little at a time. It should take about 20 minutes in all.

Before the last ladle of stock is added, stir in the crumbled Gorgonzola and walnuts.

After the last bit of liquid is absorbed, add the chopped beets. Let risotto stand 5 minutes before serving.

Docaitta note - If you don’t want the entire dish to be pink, fold in the beets just until distributed. Some colour will run, but it won’t be lurid pink – if that’s a bad thing…

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