Beet chips with feta-yogurt dip

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!