February 07, 2018

Heart Beet Chips with Greek Yogurt Dip

Gina Rae Merritt February 07, 2018

February is a month devoted to the heart. As the spring begins to peek through the cloudiness of winter, we can feel the beauty of the coming light and warmth seeping into our lives.

Love is one of the pillars of Ayurveda and health for a reason. It feels good to have close connections, to receive love, and to give love. It keeps us alive. Instead of a Valentines card, how about giving the deep nourishment of colorful veggies to your beloveds or yourself this year?

This is a fun and creative recipe to make and share. Beets are one of the most beautiful and delicious root veggies around. Their bright colors are perfect for cutting into heart shapes and roasting or frying!

Share this sweet, healthy, and fun treat this season to brighten the hearts of the ones you love.

Ingredients:

4 or 5 medium beets, peeled (use different colored beets for a colorful effect)
Pinch each of mineral salt and ground black pepper
2–3 tablespoons coconut oil or olive oil
Mandolin
Heart-shaped cookie cutter

Directions:

Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.

Wash, peel, and using a mandolin, slice the beets about 1/16—1/8 inch thick. Using a heart-shaped cookie cutter, cut the beet slices into heart shapes. Pat beets dry after slicing. Place the sliced beets into a bowl and add oil, salt, and pepper, and toss to coat them well with oil.

Place heart beets in a single layer on the baking sheet and bake for 10–15 minutes. Check for crispiness, turn beets, and continue to cook for another 10 minutes. If beets need more time, turn again and cook for another 5 minutes, or until done. Check often—at a certain point the chips can cook quickly. Thicker chips will take longer to cook. Serve with a creamy dip or eat alone.