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.
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
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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.
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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.
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Step 3
Lift out and drain on kitchen paper.
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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
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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.
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Step 2
Roast in a medium oven (180ºC, gas mark 4) until soft, with edges starting to caramelise.
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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.
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Step 4
Serve warm or at room temperature, with a little ground sumac sprinkled on top.
