Beets 2 Ways

Beets are in season. For the past 3 weeks, my CSA box has included organic, locally grown beets…and this week’s box will have some too! I’ve roasted beets, boiled them, and shaved them over a salad. They’ve been sitting waiting for me to decide what I wanted to do with them. On to another in-season veggie we’ve been enjoying-kale. I’ve mentioned my mad love for kale, and one of my favorite things to do with kale is to make kale chips. It’s simple stuff–torn leaves, a little olive oil, and a touch of salt. Why not do the same thing with beets? I’ve had commercially-made beet chips before, why not make some fresh ones?


3 beets

2 tablespoons of olive oil

1 tablespoon of balsamic vinegar

sea salt


1. Preheat the oven to 400 degrees.

2. Cut the beets from the stems and greens (set aside and save for later). Peel the beets, and slice into thin chunks. I used a kitchen knife, but if you have a fancy slicer, I’d use that.

3. Toss the beets, olive oil, and balsamic vinegar in a dish.

4. Place the beet slices on a cookie sheet in a single layer. Sprinkle with sea salt. Bake in the oven for about 30 minutes, or until the beets are crispy. Turn the beet chips about halfway through. At about 20-25 minutes, check your thinner beet chips. You may need to pull them early.

These were so good! As far as texture, they are pretty close to that of potato chips, and I think would make a good transition food for those trying to quit potato chips. The crispiness with the salt and olive oil was just right for a midday snack. I look forward to trying different flavors to incorporate with the beets.

Beet greens are incredibly healthy. It’s practically a crime not to use them. After making the beet chips, I looks at the greens and thought to myself, “What should I do with them?” I had dinner in the crockpot (Monday’s blog), and it was well past lunch time. I was a little hungry, so I decided to just wilt the greens and have them for a snack.


greens of 3 beets, stems cut away

olive oil

salt, to taste



1. In a small frying pan, warm a couple tablespoons of olive oil.

2. Add the greens and allow to wilt, stirring constantly.

3. Season with salt and enjoy.


Yum. I feel major guilt for wasting the green tops of various veggies over the years. It was a quick, easy, and healthy snack that I would have otherwise thrown away.


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