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Zana · October 26, 2011

Candied Beet Chips

This ones from a Martha Stewart thanksgiving magazine. We tried it last week simply because we love beets. These are delicious chips. They go with a chocolate beet cake recipe to garnish in the book. We just wanted to eat them. Good thing! Sue

4 baby beets
1 1/2 cups water
1/2 cup sugar

Preheat oven to 250 Degrees.
Slice beets very thin into rounds, preferably on a mandoline, so they're VERY thin.

Bring water and sugar to aboil in a small saucepan, stirring constantly until sugar dissolves.
Add beets.
Reduce heat and simmer until slightly translucent, about 30 minutes.

Using a slotted spoon, transfer beets in a single layer to a rimmed baking sheet lined with a non stick baking mat (silpat).
Bake until dry and slightly firm, about 1 hour.
Store in an airtight container at room temperature for up to 2 days.

October 26, 2011	#18
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Candied Beet Chips This ones from a Martha Stewart thanksgiving magazine. We tried it last week simply because we love beets. These are delicious chips. They go with a chocolate beet cake recipe to garnish in the book. We just wanted to eat them. Good thing! Sue 4 baby beets 1 1/2 cups water 1/2 cup sugar Preheat oven to 250 Degrees. Slice beets very thin into rounds, preferably on a mandoline, so they're VERY thin. Bring water and sugar to aboil in a small saucepan, stirring constantly until sugar dissolves. Add beets. Reduce heat and simmer until slightly translucent, about 30 minutes. Using a slotted spoon, transfer beets in a single layer to a rimmed baking sheet lined with a non stick baking mat (silpat). Bake until dry and slightly firm, about 1 hour. Store in an airtight container at room temperature for up to 2 days.