6-8 lrg beetroot (variety)
Cracked black pepper
Depending on the types of beetroot you are using you will need to place them in separate bowls to preserve their individual colours. I have used normal and candy in the picture.
Start by washing the beetroot and setting out two bowls to place the beetroot after slicing.
Preheat the oven to 160°C.
Finely slice the beetroot into discs using a mandolin, roughly 1.5mm thick. Place the slices into their respective bowls. Drizzle over some rapeseed oil and a little sprinkle of salt. Rub through with your fingers to ensure all the slices are lightly coated with oil.
Lay the slices onto baking paper so they do not overlap, you may need two shelves in the oven. I prefer to double up the baking paper folding the edges in, putting it straight onto the wire shelves in the oven. This saves on the washing up and also allows the heat to penetrate from beneath with greater ease.
They will need roughly 1 hour, turning the slices halfway or when the edges start to lift. The thickness of your beetroot and the quality of you oven will change the times significantly so keep an eye on them.
Remove from the oven, placing on kitchen towel to soak up any residual oil. Toss in a bowl with some sea salt and cracked black pepper if you prefer and serve.
It will seem like you are making crisps for an army but they shrink down to nothing, leaving a very light crisp. Making these in the past, I have been asked if they have been sweetened by the addition of sugar. This was not the case but they seem to caramelise when baking, especially the lighter varieties like golden or candy beetroot.
Beets potatoes any day…?!
This is quite a messy job but well worth it. If you aren’t a fan of having purple hands for a day or two it may be worth using latex gloves or even rubbing rapeseed oil over your hands before handling the beetroot, this prevent the staining to a certain extent.