Beet chips with feta-yogurt dip
Difficulty
Easy 👌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 |
How-To Videos
Utensils
- pastry brush
- mandolin
- oven
- small blender or hand blender
- parchment paper
- cutting board
- knife
- small bowl
Enjoy with
Beer, pilsner
Kick back with a refreshing accompaniment for some beet chips and dip.
Nutrition per serving
336
7g
30g
10g
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Step 1/3
- 4 beets
- mandolin
- cutting board
Wash beets, pat dry, and cut off the ends. Slice very thinly with a mandolin.
Step 2/3
- 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
- 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!
in Berlin