Beet Chips with Honey and Pine Nuts

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Every oven has its own cooking time for beet slices, everyone has their own ideas about the ideal thickness of the slices, each beet is a different size, and so on. So, don’t forget to check on the beets from time to time while they are in the oven to make sure they don't burn or, conversely, stay in the heat too long.

Ingredients

Beetroot - 2 lbs
Buckwheat Groats - 3.5 oz
Pistachios - 1.8 oz
Olive Oil - 3 fl oz

Step by Step guide

Step 1

Peel the beetroot and slice it thinly. In a deep bowl, drizzle with olive oil and toss to ensure the oil is evenly distributed over the beet slices. Arrange on a baking sheet lined with foil or parchment paper, and place in an oven preheated to 392°F for half an hour.

Step 2

Mix liquid buckwheat honey with ground or crushed pine nuts.

Step 3

After half an hour, remove the baking tray with the beets and brush each slice with a bit of honey mixed with nuts. Return the tray to the oven for another five minutes. Serve as an edible appetizer or alongside a digestif.