Beet chips with feta-yogurt dip

Based on 9 ratings

Difficulty

Easy 👌
20
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
beets
100 g feta
200 g Greek yogurt
5 tbsp olive oil (divided)
1 clove garlic
5 g rosemary
lemon (juice and zest)
¼ tsp sugar
fleur de sel
salt
pepper
Metric
Imperial

Utensils

  • mandolin
  • cutting board
  • pastry brush
  • oven
  • parchment paper
  • small blender of hand blender
  • knife
  • small mixing bowl

Nutrition per serving

Cal
336
Protein
7g
Fat
30g
Carb
10g

Step 1/3

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

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

Step 2/3

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.
  • 2 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

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!
  • 100 feta
  • 200 Greek yogurt
  • 3 tbsp olive oil
  • 1 sprig rosemary
  • 1 clove garlic
  • 1 lemon (zest and juice)
  • ¼ 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!