Beet chips with feta-yogurt dip

Step 1/ 3

• 2 beets

• mandolin
• cutting board

Wash beets, pat dry, and cut off the ends. Slice very thinly with a mandolin.

Step 2/ 3

• 1 tbsp olive oil
• fleur de sel

• pastry brush
• oven
• parchment paper

Lay chips on a sheet of parchment paper, not overlapping. Brush chips very lightly with oil. Sprinkle with fleur de sel. Place parchment paper direcltly on the oven rack and bake at 190°C/ 370°F for approx. 20 min. or until the edges curl up and lighten.

Step 3/ 3

• 50 g feta
• 100 g Greek yogurt
• 1½ tbsp olive oil
• ½ sprig rosemary
• ½ clove garlic
• ½ lemon (zest and juice)
• ⅛ tsp sugar
• salt
• pepper
• fleur de sel

• small blender of hand blender
• cutting board
• knife
• small mixing bowl

Meanwhile, crumble the feta finely and blend in a small blender or with a hand blender together with yogurt and olive oil. Finely chop rosemary and garlic. Stir in lemon zest, rosemary, garlic, salt, sugar, and pepper into feta-yogurt mixture, then mix in lemon juice according to taste. Transfer to a small bowl for serving. Sprinkle beet chips with more fleur de sel to taste and serve with feta-yogurt dip. Enjoy!

Enjoy your meal!