If you or your family aren't too keen on vegetables, here's a great way to get them in. I don't really care for beets, but I can't get enough of these and neither can the rest of my family.
Ingredients
2 Small Bushels of Beets (or 2 Large Beets)
1 Garlic Clove, Minced
1 Teaspoon Fresh Rosemary Leaves, Finely Minced
2 Tablespoons of Salt
Extra Virgin Olive Oil
Directions
Wash the vegetables and dry them very well. Set aside.
In a small bowl combine the garlic, rosemary, and salt. Set aside.
Put enough olive oil in a skillet to be slightly above the bottom. You want enough oil to allow the chips to float, but not too much to keep from wasting. Warm the oil in the skillet over medium heat.
Meanwhile, trim 1-inch off the root end of the beets. Using a V-slicer or mandoline to slice the beets into very thing slices, about 1/8 inch thick.
When the oil is hot, add 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided. You want them to lighten in the red color, but not too long that they begin to brown. Flip beet slices over while cooking to make sure they are cooked well on each side. When done, transfer the fried beets to a cookie sheet lined with paper towels and sprinkle with the rosemary garlic salt. Continue with remaining beets. Let cool and enjoy.
Saturday, July 7, 2012
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