Towards the end of the week I usually run out of fresh produce (Saturday is farmers market day) and the contents of the fridge look utterly unexciting.

There are always a few longer lasting veggies leftover like beetroot, pumpkin, potatoes or cauliflower.

Last week I had lots of beetroot so I decided to cut them into fine slices and roast for a few minutes to make crunchy chips.

It’s a really simple and delicious way to cook beetroot. The sweet and mellow flavours complement any dish or taste delicious on their own.

Allan thought so, too - most of them were gone straight out of the oven before I could even take a photo :-)

Health Benefits

Read more about the fabulous beet here and keep in mind - the leaves are full of nutrients so put them through the juicer for a juice or smoothie.

INGREDIENTS

3 medium sized peeled beetroot

2 tsp of dried flower and garlic
mix or another seasoning of
your choice

3 tbsp of coconut oil (or another oil suitable for high temperatures)

METHOD

Preheat the oven to 180C

Shred the beetroot into fine slices and spread out on a medium-sized roasting tray making sure that the beets are well coated in coconut oil. Add the dried flower and garlic mix or other spice.

Roast for 20 minutes until the beetroot start to brown.

Serve warm.

Chocolate Tart (RAW)

Chocolate Cream (RAW)

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BEETROOT CHIPS

Paleo, Vegan, Vegetarian, Gluten Free, Organic, High in Fiber

Ideas and recipes from sunny Australia, for nourishing, wholesome foods, prepared with holistic ingredients that love you back.

Chocolate Tart (RAW)

Chocolate Cream (RAW)

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.