I served these little goodies as part of an hors d’oeuvres plate on Thanksgiving. A big hit, especially among those who did not think they liked beets. I used a recipe I found years ago by the famed chef Michel Richard. Please note it works best on red beets, and not so well on other colored ones.
INGREDIENTS:
- 2 cups red wine vinegar
- 2 cups water
- 2 baseball sized red beets, peeled and thinly sliced (a mandolin is handy here)
COOKING INSTRUCTIONS:
- Preheat oven to 175. Bring vinegar and sugar to a boil, stirring often. Simmer for 5 minutes and take off heat. Let beet chips soak in the liquid for about 20 minutes.
- Place chips on paper towels and pat dry. Cover 2 oven sheet pans with silpat and place chips on top, separating each chip.
- Cook 9 – 10 hours, until crispy.
Makes about 60. These can be stored in an air tight container for up to a week. They go great with soft cheeses and hummus, and they add color to main dishes. We think Taft Street Russian River Pinot Noir is an appropriate complement.