If you are using yellow and purple beetroot, you will need to do the initial cooking in two separate pots with two amounts of the syrup to keep the colours defined. I used 5 baby yellow beetroot and 2 regular red beetroot.
INGREDIENTS
2 medium beetroot, peeled
1 cup water
½ cup sugar
1 teaspoon white wine vinegar
sea salt and freshly ground pepper
METHOD
Preheat the oven to 125°C.
Using a mandolin, slice the beetroots paper thin.
Put the water, sugar and vinegar in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Add the beetroot and stir so every slice is coated in the liquid.
Take off the heat and set aside for 15 minutes.
Tip the beetroot into a colander and leave to drain for 5 minutes.
Place the slices side by side on a flat lined baking tray. They will shrink during cooking.
Season with salt and pepper and bake for 20 minutes. Carefully turn the slices over and bake for a further 20 minutes or until they are dry. Cooking times depend on the freshness and thickness of the beetroot chips. They will become very crisp on cooling. Store the beetroot chips in a sealed container for 5 days. Makes plenty
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!