Beet chips with feta-yogurt dip

Name: Beet chips with feta-yogurt dip
Prep time: 1200 s
Cook time: 1200 s
Total time: 2400 s
Yield: 4 Servings
Cuisine: greek
Ingredients: 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

Based on 8 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

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

Metric

Imperial

How-To Videos

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 g feta
200 g 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!