Beet chips with feta-yogurt dip

Beet chips with feta-yogurt dip

Based on 11 ratings
Enikö G.

Enikö G.

Contributor

Difficulty

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

Ingredients

Servings2
2
beets
50 g
feta
100 g
Greek yogurt
tbsp
olive oil (divided)
½ clove
garlic
g
rosemary
½
lemon (juice and zest)
tsp
sugar
fleur de sel
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-chop-herbs

How to chop herbs

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-prepare-beets

How to prepare beets

Nutrition per serving

Cal336
Protein7 g
Fat30 g
Carb10 g
  • Step 1/3

    Wash beets, pat dry, and cut off the ends. Slice very thinly with a mandolin.
    • 2 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.
    • 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

    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!
    • 50 g feta
    • 100 g Greek yogurt
    • tbsp olive oil
    • ½ sprig rosemary
    • ½ clove garlic
    • ½ lemon (zest and juice)
    • 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!

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