Making chips out of vegetables makes me feel slightly better about sneaking massive amounts of tangy blue cheese into my guacamole.
We all know I’m a cheese freak, and for that matter – an avocado/guacamole freak.
You’ve seen my white bean + avocado dip, which was fantastic but for very different reasons. You see, the white beans make the dip healthier. You’re sneaking fiber and protein into a place which subsequently has less room for fatty avocado (yes, we’re talking healthy fats … but too much of even the good stuff is no bueno for the waistline) and in turn, creating an all-around healthier situation.
But! Here, you’re enjoying the most sinfully delicious spread of chips and dip, and there are no carbs to be had! All because very thinly sliced beets have gone and turned themselves into crunchy, savory little chips rivaling anything that comes out of a bag. Terra chips, you’re out!
When I saw beet chips were invited to The Food Matters Project party this week, I thought, “What is it that I like to eat with beets?” I wasn’t sure, because I don’t eat beets very often. They might happen in a salad when I’m eating out once in a while, which is all good with me, especially when goat cheese is involved, but I’ve never actually cooked with them. For some reason, my mind went to blue cheese. And from there, my mind went to this recipe from Nigella Lawson.
Nigella. HI. Hope to see you soon. :)
Rocquamole – who thinks of such clever ideas? I was so intrigued by the combination of avocado and Roquefort when one of my readers shared this recipe with me a while back. Now was the time to explore! And so, I got all inspired and started dreaming about what I wanted to add to this combination to make it my own. I decided to play with tarragon and orange zest, and I was so happy that I did. Now, you might know tarragon as being a distant cousin to licorice, and yes – it is in that flavor family. But there are certain ways you can use it (particularly in French cooking) where just a tad works magic into a dish. Believe me, I loathe licorice so I would never steer you in such a horrid direction!
The crème fraîche and shallots were naturals for me, being two of my favorite go-to ingredients … and when I was done, I looked at it and thought, it’s almost like a French guacamole, isn’t it? (And seriously … how perfect would this be for Christmastime? Just look at those festive colors!)
The flavor of the beets pairs so beautifully with everything going on in the dip, but if you’re feeling lazy, you can serve it with your own favorite crackers or chips. Whatever you do, just make this … it’s truly one of my favorite things I’ve ever made!
Get the original recipe for Beet “Sandwiches” here! And as always, you can check out everyone else’s take here.
- ¾ cup to 1 cup crumbled Roquefort cheese {or other blue cheese}
- ½ cup crème fraîche
- 1 teaspoon Dijon mustard
- 2 ripe avocados
- 1 shallot, finely chopped
- Juice of ½ a lemon
- Zest of ½ an orange
- 1 tablespoon snipped chives
- 1 teaspoon snipped tarragon
- Freshly ground black pepper to taste
- Combine cheese, crème fraîche, and Dijon in a medium bowl.
- Cut avocados in half, remove the pits, and dice the flesh (I like to do this by drawing a crosshatch in the flesh with a paring knife, then scooping the flesh out with a spoon) into the bowl.
- Add the shallot, lemon juice, orange zest, chives, tarragon, and black pepper. Mix with a fork until combined, leaving the avocado on the chunky side if you like, and serve.
To make the beet chips: Get the biggest beets you can find. (I saw these crazy beets at Whole Foods that were the size of a small head and they scared me – but after making them, I learned that the beets shrink up in the oven, so the creepily large beets would have actually been perfect.) How many depends on how many you’re serving – I would suggest 1 to 2 large beets per person, or 2 to 3 medium beets per person as a starting point. Trim and peel the beets using a vegetable peeler. Place two baking sheets in the oven and preheat to 325 degrees. Slice the beets very thin using a mandoline (or food processor if you’re lucky enough to have a magical machine such as the Breville Sous Chef like I do) … now, Mark Bittman suggests 1/8 of an inch, but I preferred the thinner chips that were closer to 1/16th of an inch, which is what Martha recommends, as they crisped up more like chips. Toss the slices with a bit of olive oil – enough to coat the slices, but not too much – I used about a tablespoon for 6 beets and place them on the preheated baking sheets. Bake for 20 minutes and then flip the chips, giving them a sprinkle of kosher salt and freshly ground black pepper. Bake for 10 to 20 more minutes (this will depend on how thin you sliced them – just check them after 10 and see how they look). Bittman and Martha both say that they will continue to crisp after you take them out and they come to room temperature, but I think for the most part you can tell that they’re crispy right when they come out of the oven. Store the chips in an airtight container for up to a week.
beet chips?? what a fabulous idea. if it were not 90 degrees i would definitely try this option…
chips & dip. i thought turning the recipe into a salad instead of a sandwich would be cleverly simple enough and then this. such a great party food!
Lan | angry asian recently posted..beet & smashed avocado salad
sarah, i love the dip that you made! the combination of roquefort, creme fraiche, and avocado sounds awesome! also, your beet chips totally look like chips. mine were still soft.
Margarita recently posted..Beet Sandwiches
Thank you! The beet chips worked out better when cut a little thinner – and the thicker ones I just left in longer.
Love it Sarah! Delicious!!
Meg recently posted..Beet-tastic Beetroot ‘Sandwiches’, and Michael Pollan
Great twist Sarah! My mom would love this – I have to email it to her. Fingers crossed for what is coming next for you!
Alyssa (Everyday Maven) recently posted..The Food Matters Project: Pistachio Goat Cheese + Beet Bites
This looks amazing, I love the color combo!
Obviously, I love guacamole, and I would love to try it with Roquefort cheese, but paired with beet chips, how cool is that!!!
Have a great week!
Diana recently posted..State Love
LOVE the blue cheese addition and the dijon! Will absolutely try that the next time I make this recipe!
Plus, I always drool over your photos…just so yummy looking!
Sara @ Simply Whole Kitchen recently posted..Baked Beet Chips with Avocado and Goat Cheese Dip {Food Matters Project}
Thanks for the tip on the large beets. I got a bunch of beets today that had one that was almost as big as my head (like you said!) and two smaller ones. I chickened out and used one of the small ones and they shrunk a ton, so next time I’ll try it with the bigger one based on your recommendation!
Meg recently posted..The Food Matters Project: Tomatoes with walnut pâté and beet chips
This appetizer makes me wish I liked beets! I’m totally intrigued by the flavors in your dip.
Cookie and Kate recently posted..Cherry, Pistachio and Balsamic Honey Yogurt for FoodieCrush
Wow–this looks great! My beet “chips” were floppy. Just ordered a Benriner Japanese Mandoline Slicer–I’ll have perfectly thin beet chips coming up soon and this will be the first thing I’ll make
this looks amazing! I can’t wait to try it!
I never would have thought to add blue cheese to guacamole, but that looks really delicious! & your beets look so pretty!
kathleen @ the lushers recently posted..chipotle spiced sweet potato chips with cilantro spiked avocado crema
Beet chips! I love it. I’m making a kale dip tonight, so maybe I’ll try and make (or buy) some chips to go along with it.
Sara @ Saucy Dipper recently posted..Happy Belated Birthday, America. Here’s Your Party Dip.
Love the combination of all of these flavors – from to roquefort to the avocado to the chips. It’s giving me some inspiration to make my own creation. But not before I give this one a try. Thanks so much for sharing.