Beet Chips with Herbed Goat Cheese
Photo and recipe by Michelle Aronson of Farmbelly!
Crunchy, colorful, and downright delicious, these roasted beet chips topped with herbed goat cheese make memorable appetizers for the holidays. If you don’t have beets on hand, this dish is just as fabulous with other root vegetables!
Coconut oil* or oil olive cooking spray
1-2 large beets* (or other root vegetable)
Flaky sea salt
Freshly ground black pepper
4 oz goat cheese, room temperature
1/4 c chopped fresh herbs* (such as mint, dill, chives)
*Ingredient available to add to your Imperfect box
Preheat oven to 375F. Line two baking sheets with parchment paper, and lightly coat each sheet with cooking spray.
Use a mandoline (or careful knife skills) to slice beets very thinly.
Arrange beet slices in a single layer on the prepared baking sheets. Coat the tops of the beets lightly with cooking spray, sprinkle with flaky sea salt and pepper.
Bake until crisp, about 15-20 minutes. You are looking for the edges to turn up and begin to brown. Some chips will finish before others, so remove them in batches as needed. The chips may feel a little flimsy, but they will crisp as they cool. Transfer to a cooling rack or paper towel and cool for 5 minutes.
To make the herbed goat cheese, combine 4 pz goat cheese and 1/4 c chopped fresh herbs in a small bowl and stir together until well combined.
To assemble, scoop spoonfuls of the herbed goat cheese onto the beet chips, and garnish with additional herbs. Best enjoyed the same day the chips are made.
If you’re not a fan of beets, try making these chips out of sweet potatoes, turnips, or parsnips!