Last year we sowed some Rainbow Beet in a sack on the allotment and promptly forgot about it. It was only when we were tidying up the area of the old plastic greenhouse that we found it, complete with giant beetroot.
We assumed it would be a little on the woody side so I decided to use it to make some crisps for us to snack on during this afternoon’s rugby.
Now, I am not very skilled in the kitchen – that’s Rob’s department – so any future recipes that appear on this blog are likely to be his (unless, of course, they’re as simple to make as crisps).
- a slug of olive oil
- 1 tsp rock salt
- a sprig or 2 of fresh thyme
Heat the oven to Gas Mark 6/200 C/400 F and whilst it is heating up peel and slice the beetroot thinly and place in a bowl.
Add the slug of olive oil and the salt and mix well. Lay out on a lined baking tray, making sure none of the slices of beetroot overlap each other. Remove the leaves from the sprigs of thyme and sprinkle over the beetroot.
Bake in the oven for 15 minutes or until they are golden and crispy.