The beetroot is related to the sugar beet and the chard. It is a winter vegetable that was already known in the Middle Ages. It is often used boiled and pickled, but dried it is also a delicious snack between meals.
Beetroot chips are delicious and healthy
When do you get the beetroot and how can you process it?
The red winter vegetables can be bought fresh in the supermarket between September and March or harvested in the garden from September. Beetroots are available cooked and vacuumed all year round. They are served in various ways, for example pickled as a salad or served as a carpaccio with salt, coarse pepper and Parmesan cheese.
A very good way to offer beetroot tasty is to prepare beetroot chips.
Beetroot chips from the oven
Wash the tubers and remove the skin with a vegetable peeler. It is advisable to wear disposable gloves when working
to wear, as the beetroot stains heavily. The tuber is now cut into fine, wafer-thin slices with a slicer and placed on a baking tray lined with baking paper. Brush the slices generously with olive oil to keep them from drying out.
Now put the tray in the oven preheated to 180 ° degrees and dry the beetroot for about 40 minutes . Once the chips are done, remove the tray from the oven and let cool. Only now do the chips slowly become crispy. Finally, treat them with coarse sea salt.
Beetroot chips from the dehydrator
Prepare the beetroot in the same way as for the oven method: wash, peel and slice. With this method, the beetroot is also brushed with olive oil or marinated in a large bowl with olive oil. Now place the thin slices loosely on the tray of the dehydrator and let them dry for four to six hours at 40 degrees. Finally sprinkle a pinch of sea salt on top and the crunchy snack is ready.
The garden journal freshness ABC
How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?
The garden journal freshness ABC as a poster:
- as a free PDF file to print out yourself