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Dehydrated beetroot crisps

  • Prep: 10m
  • Cook: 3hr
  • Serves: 8

Rosie Birkett (chef and author) prepares a canapé of dehydrated beetroot crisps topped with raw chopped beetroot salad and fresh cheese.

Method

  1. Preheat the oven to 110°C. Prepare some baking sheets with baking paper and lie the beetroot discs on them. Dehydrate in the oven until crisp and dry for a few hours.
  2. To make the chopped salad, combine the beetroot, carrot, apple and shallots in a food processor. Add the dill, lemon juice and rapeseed oil and season with salt and pepper. Blitz for a couple more seconds, until you have a finely chopped salad. Taste for seasoning.
  3. To assemble, place a spoonful of the chopped salad on a dehydrated beetroot crisp. Top with a little of the fresh cheese and garnish with dill.

Ingredients

All to be sourced organic where possible

  • For the dehydrated beets
  • 1 large beetroot, peeled and finely sliced
  • For the chopped salad
  • 1 large golden beetroot, peeled and roughly chopped
  • 1 large carrot, peeled and roughly chopped
  • 1 sharp green apple, cored
  • 2 shallots, peeled and finely chopped
  • Small bunch of dill
  • Juice of 1 lemon
  • Salt and pepper
  • 10ml rapeseed oil
  • 100g fresh cheese
Rosie Birkett

Rosie Birkett

Abel & Cole

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