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Lilly’s Table

 
 
Sweet Potato & Carrot Tzimmes
© Lillys-Table.com Photo of Beet Crisps
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Beet Crisps

from Fig Brisket with Sweet Potato & Carrot Tzimmes with Beet Crisps, the Week of March 29, 2015.
View the next recipe for this meal.

At the start of spring or fall, baby beets arrive and if you are lucky they will still have their greens attached looking oh so charming. With a rough scrub and a sharp knife these thin beet slices sear up to quickly become salty-olive oil-chip-like. If you enjoy Kale Chips- these are rather reminiscent.

Ingredients

  • 1½ lb beet, baby size with greens attached
  • 2 tablespoons olive oil
  • 1 tablespoon butter, unsalted, or more olive oil instead
  • 1 pinch kosher salt, generous

Serving Size: 2 People

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Preparation Instructions

Soak the beets and their greens just long enough to remove the dirt. If the leaves are small, leave them attached. If they are long & big, trim them, leaving a few inches coming out the tops. Tear the big leaves into pieces.

Using a sponge, roughly scrub the beet skin. If you find it easier- just peel them.

Thinly slice the beets. You may even consider using a mandolin if you are preparing a big bunch for a crowd. A couple of saute pans will help too.

Warm the olive oil and butter in a skillet over medium-low heat.

Do one batch at a time. Add the beet slices, including any attached greens. Spread out and do not overlap. Sear until golden, 4-8 minutes depending on the thickness of the slices. Flip and repeat. If the beets are not tender enough, lower the heat and cover with a lid.

You may need to work in batches depending on the size of your pan and the amount of beet slices.

Toss in the greens at the end and saute until wilted. Sprinkle with salt and enjoy.