These delicious beetroot crisps look particularly good if you grow different coloured beetroots such as yellow ‘Burpees Golden’ and red-ringed ‘Chioggia’. Home-grown carrots can be made into great dips.
Beetroot crisps with carrot and sumac dip recipe
Learn how to make these tasty beetroot crisps made with fresh produce from the garden. Recipes Lia Leendertz, photographs Jason Ingram, styling Clare Gardner-Medwin
Prep: 15 mins
Total: 45 mins
Ingredients
- As many as you like Beetroot
- Sprig of rosemary
- Enough to sprinkle over your crisps Coarse sea salt
- 500g Carrots
- 5 Unpeeled cloves of garlic
- 1 dessert spoon Olive oil
- 2tsp Ground sumac
- 1 dessert spoon Runny honey
- 1tsp Cumin seeds
Methods
Step 1
Take one or two each of several differently coloured beetroots. Peel and slice with a mandolin and drop, up to ten at a time, into hot oil.
Step 2
Wait until the slices stop bubbling entirely – this is the moisture being driven out of them – and then cook for a minute more.
Step 3
Lift out and drain on kitchen paper.
Step 4
Deep-fry a sprig of rosemary, then crumble the leaves on to the crisps, along with some coarse sea salt.
Step 5
Toss carrots and the unpeeled cloves of garlic in a mixture of one dessert spoon of olive oil, one dessert spoon of runny honey, a teaspoon of cumin seeds and two teaspoons of ground sumac.
Step 6
Roast in a medium oven (180ºC, gas mark 4) until soft, with edges starting to caramelise.
Step 7
Blend in a liquidiser or with a hand-held blender, adding two tablespoons of tahini, a good sprinkling of salt, the juice of half a lemon and a little more olive oil.
Step 8
Serve warm or at room temperature, with a little ground sumac sprinkled on top.
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© Jason Ingram