I apologize for the hiatus from blogging, but I had to briefly graduate. My blog is not for naught, and its loose ends are not yet knotted. I'll still be cooking between class when I start my biophysics PhD at Stanford in another month.
Even though I'm not yet enrolled, here's a neat recipe. I had to use my mom's mandolin (the one she expressly forbade me using). It's nice having an equipped kitchen. Maybe the best part is being able to use two all-clad sauciers!
Anyway, I just came into a lot of beets. We're getting a bit bored of Beet and Potato soup, and these are a nice change - they taste great, and not too beety. Yum.
Beet Chips
Ingredients
+ Beets, peeled/rinsed
+ Salt (optional)
Preparation
Preheat oven to 350F. Slice the beets 1mm thin (I cut them 1 mm thicker, and they turned out a little soft). Do not slice your fingers - blood is difficult to discern from beet juice.
Lay out pieces on any kind of baking tray. Sprinkle salt if desired. Bake for 15-20 minutes, keeping an eye after 15. Remove and let harden/cool. Eat.
Source: Fix Me A Snack
(click for high resolution)
