Beet chips with feta-yogurt dip
Ingredients
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mandolin, cutting board, pastry brush, oven, parchment paper, small blender of hand blender, knife, small mixing bowl
Nutrition per serving
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!
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