| 4 | beets |
| 100 g | feta |
| 200 g | Greek yogurt |
| 5 tbsp | olive oil (divided) |
| 1 clove | garlic |
| 5 g | rosemary |
| 1 | lemon (juice and zest) |
| ¼ tsp | sugar |
| fleur de sel | |
| salt | |
| pepper |
Wash beets, pat dry, and cut off the ends. Slice very thinly with a mandolin.
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.
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!
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