Beetroot crisps for Christmas food

Beetroot crisps with carrot and sumac dip recipe

  • Easy

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

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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.

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Ingredients

  • Beetroot As many as you like
  • Sprig of rosemary
  • Coarse sea salt Enough to sprinkle over your crisps
  • Carrots 500g
  • Unpeeled cloves of garlic 5
  • Olive oil 1 dessert spoon
  • Ground sumac 2 teaspoons
  • Runny honey 1 dessert spoon
  • Cumin seeds 1 teaspoon

Method

Beetroot crisps

  • 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.

Carrot and sumac dip

  • Step 1

    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 2

    Roast in a medium oven (180ºC, gas mark 4) until soft, with edges starting to caramelise.

  • Step 3

    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 4

    Serve warm or at room temperature, with a little ground sumac sprinkled on top.

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