Beetroot Crisps
So, guess what? I turned beetroot into crisps! Yes, you heard that right! Beetroot is not just for salads and smoothies; it can be your crunchy snack buddy too. If you’ve got some rogue beetroot lingering in your kitchen and are scratching your head wondering what to do with them, why not whip up some beetroot crisps? It’s as easy as pie (or should I say, easy as crisps?), and it won’t take much time at all!
You can go two routes: bake or fry. Now, I love a good crispy bite, but deep-frying can get a bit too oily for my taste, so I’ve gone the baking route – less mess and more yum! Here’s my little method: slice the beetroot as thinly as you can (a mandolin slicer works wonders for that perfect thinness, but if you don’t have one, just channel your inner chef and do your best!). Lay those vibrant slices out on a baking tray, sprinkle a pinch of salt (maybe a dash of your favourite seasoning), and pop them in the oven at 180°C.
Set a timer for about 10–15 minutes, but don’t just kick back and scroll through your phone! Keep an eye on those beauties – they can go from crisp to charred quicker than you can say “beetroot crisps”! If the slices are different thicknesses, they’ll need some extra love, so check on them now and then to ensure they don’t burn.
And voila! You’ve got yourself a batch of baked beetroot crisps that are not only a fabulous way to use up leftover beetroot but also a delightful, guilt-free snack. Perfect for munching while binge-watching your favourite series or for adding a pop of colour to your lunch spread. So, go on, give it a whirl – your taste buds will thank you!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
850g cherry tomatoes
1/2 small fennel, sliced
1 garlic clove, finely sliced
1/4 celery stick, chopped
1/4 shallot, finely sliced
1 sprig fresh basil
1 sprig fresh thyme
2 -3 drops Tabasco sauce
1/2 tbsp Worcestershire sauce
Method:
1. To make the tomato essence, place all of the ingredients into a bowl and mix together. Place the mixture, in batches, into a food processor and pulse five times for 1-2 seconds each time. Transfer the purée into a large bowl and repeat until all of the vegetables have been puréed.
2. Cover the bowl with cling film and chill in the fridge for six hours. Line a clean bowl with a large piece of muslin and spoon in the tomato mixture. Draw the corners of the muslin cloth together and tie up tightly. String the muslin ‘bag’ up above the bowl to catch the strained juices. Leave to strain overnight. (Do not be tempted to squeeze the muslin.) Once strained, cover and refrigerate until needed.
3. Preheat the oven to 200C/400F. To make the risotto, heat a pan over a medium heat, add the olive oil and gently fry the onion for 3-4 minutes, or until tender. Add the garlic and fry for a further minute. Add the rice, stirring well to coat in the olive oil. Fry for 1-2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper.
4. Place the halved (or whole) cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5-6 minutes, or until the tomatoes are just tender and collapsed slightly.
5. Add the butternut squash to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes. Place the remaining tomato essence into a saucepan and warm through.
6. By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the asparagus cook for a couple of minutes. Add the peas and parmesan and stir well, adding a little water if the risotto is too dry.To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan.
