Beetroot Crisps with Pea & Mint Dip
• 4 medium sized beetroot,
sliced very thinly
• 1/2 tbsp olive oil
• pinch of sea salt
200g (generous 11/4 cups) frozen peas
• 1 garlic clove, crushed
• 1 small handful of fresh mint
• 1 very small handful of fresh dill
• 1/2 tsp sea salt
• black pepper
• juice of 1/2 a lemon
• 4 tbsp extra virgin olive oil
PREP TIME: 10 minutes
COOKING TIME: 1 hour 20 minutes
1. Preheat the oven to 140°C/275°F/Gas Mark 1.
2. Toss the beetroot in the oil and salt and lay on a parchment-lined baking tray. Cook for 1 hour 20 minutes in the oven, turning and checking at 20-minute intervals to avoiding burning. To dry out completely, turn off the oven and leave the beetroot for a further 30 minutes.
3. Pour boiling water over the frozen peas and leave to stand for 10 minutes. Drain and cool the peas under cold water.
4. Whizz all the dip ingredients in a blender, adding the oil a little at a time. Stop pouring when you have the desired texture; it can be chunky or more like a purée.
BEETROOT CRISPS PER SERVING
101kcals, 3g protein, 4g fat, (1g saturates), 16g carbs, 5g fibre, 11g sugar, 0.7g sodium
PEA & MINT DIP PER SERVING
(1/2 recipe) 273kcals, 0.9g protein, 28.3g fat, (4.1g saturates), 4.6g carbs, 1.1g fibre, 3.4g sugar, 0.6g sodium
Use a mandolin to slice the beetroot, if available.
Having veggie dips and crisps on hand for healthy snacking is a great way to avoid diving head first into a packet of kettle chips!
Ceri Jones combines her passion for healthful food and nutrition with a love of cooking and exploring new recipes with fresh, seasonal ingredients. Ceri completed her Natural Chef training at Bauman College of Holistic Nutrition and Culinary Arts near San Francisco in 2014, and now lives and works in her hometown of London as food writer, recipe developer and community cooking teacher. Ceri also enjoys catering for yoga retreats, occasional supper clubs, and other small health-minded events.
, 20 March 2017