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Beetroot Crisps

Recipe

Beetroot Crisps


Prep Time:

Cook Time:

Yield:

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So, I turned beetroot into crisps! Beetroot can be eaten raw or cooked. If you have some beetroot left in your kitchen and don’t know what to do with them, try to make beetroot crisps! It shouldn’t take you long to do. You can either bake or fry (it’s a bit oily if deep-fried, so I opted for baking).

Slice the beetroot thinly, arrange the slices on a baking tray and bake them under 180 degree celcius (on the middle or lower rack of the oven) for about 10 – 15 minutes or until they are dry and crispy. You have to check them from time to time just to make sure that they are not burnt (if they come in different thinness) unless you use a mandolin!


Beetroot Crisps

Prep Time:

Cook Time:

Yield:

Ingredients:

For the Beetroot Crisps:

•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.

23 Comments

  • Anonymous says:

    very nice and creative, looks like rose petals

  • Rasa Malaysia says:

    Gorgeous shots…almost look like dried rose petal…really beautiful…oooh, gotta board my flight to London. Are you in London or Paris?

  • SteamyKitchen says:

    wow, they are so beautiful! did they taste great?

  • Pille says:

    Lovely photos indeed – I agree with the rose petal analogy!

  • My Cooking Hut says:

    [rasa malaysia] Thanks for your comment. I am in London and travel to France from time to time.

    [steamy kitchen] Thanks! Yup, they taste great. There’s a difference when eating them baked/fried as they do taste a bit like potato crisps, about 20-30%.

    [pille] Thanks for your comment!

  • Anonymous says:

    Not only do these sound delicious but they look so pretty! Like potpourri, except edible. 🙂

    Ari (Baking and Books)

  • Rasa Malaysia says:

    Gah, left another comment in the wrong post…was wondering why my comment never appeared on this post. Ooooh, you are in London, the next time I come, I must ask you for restaurant reco’s…perhaps we can go eat together. I was at Belgo, Palais de la something French near my hotel St. Martin’s Lane…a Spanish tapa place near the hotel, and a few others. 🙂

  • My Cooking Hut says:

    [Ari] Thank you for your comment!

    [Rasa Malaysia] Guess it’s Le Palais du Jardin? I google this and it’s the nearest match from what you said. And the Tapas place, guess must be La Tasca? I have never been to both 🙂 There’s one place that I really want to try is La Petite Maison in Mayfair. They serve Mediterranean cuisine. Read this in the newspaper with good review.

  • Lyrical Lemongrass says:

    Was floating around cyberspace when I noticed your distinctive name. LOL. What a coincidence!

    You have some lovely pics here. 🙂

  • Rosa's Yummy Yums says:

    Wow, that looks beautiful! Beetroot crisps taste so fine… Your pictures are gorgeous!

  • Rosa's Yummy Yums says:

    Wow, that looks beautiful! Beetroot crisps taste so fine… Your pictures are gorgeous!

  • Rosa's Yummy Yums says:

    Wow, that looks beautiful! Beetroot crisps taste so fine… Your pictures are gorgeous!

  • My Cooking Hut says:

    [lyrical lemongrass] What a coincidence. Almost the same name. Thank for your comments!

    [rosa’s yummy yum] Thank you for the comment and dropping by!

  • Spain says:

    I would like to know if anyone has had snapzcrisps apple or beetroot. They say it is not fried or baked. How else can it be made?
    Thanks

  • Spain,
    I have never had snapzcrisps before. Well, apart from fried or baked, all I could think of is probably sun dried? (maybe), then somehow processed in another way again.
    I prefer baked and not fried cos it’s less oily.

  • Spain says:

    Thank you My cooking Hut. If you are in England could you try them and let me have your feedback. I want to make some myself but don´t really know if it is worth it. Thanks.

  • Spain,

    I will try to see where I can get these. Definitely would like to try them out and see what they are like. Please do drop by often 🙂

  • Spain says:

    My cooking pot,
    I will drop by and thanks very much.

  • Love 'em. Great crisps, if I do say so.

  • Anonymous says:

    Oh! i think its very crunchy type of beetroot Crisps, actually i seen this first time..

  • Well this have been my next favorite dish soon..

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