I can’t believe it’s been one whole year since I started this blog. A few new plug-ins, a new print feature, which I hope you’ve taken advantage of, and some small design changes make it seem like I’ve barely just begun.
I’m continually inspired and impressed by other food bloggers and it’s exhilarating to be part of such an active, creative community. Very soon, I plan to share with you some of the food blogs I’ve enjoyed reading over the course of the year.
To celebrate the one year anniversary of this blog, I’d like to thank readers with a cookbook giveaway, a new hardcover of Great Pies and Tarts, by Carole Walter, who is a phenomenal teacher. This book is my go-to for pie and tart pastry making, and since acquiring this book about 2 years ago, I’ve made several of her recipes, from peach cobbler and pear tart to the fancier blackberry cream tarts, all of which have been decadently delicious.
To participate in the cookbook giveaway, please leave a comment on this post and also either become a fan of the naked beet facebook page or tweet about the cookbook giveaway. I’ll randomly pick a name from the comments on this post (Olive may shoot this “live”), and I’ll announce the winner on Tuesday, February 16th. Good luck everyone, and thanks in advance for helping me spread the word about the naked beet dot com!
An anniversary celebration of the nakedbeet wouldn’t be complete without a new beet recipe. So, here’s something that is easy enough to make for your next casual party and just as impressive as a topping for a fancy hors d’oeuvres.
savory beet chips
3 medium beets, peeled
4 cups of a high smoke oil (peanut or grapeseed)
1/2 tsp salt
1/2 tsp thyme
1/2 tsp ground coriander
With a mandoline or a sharp knife, cut beets very thinly.
Grind up the salt, thyme and coriander in a coffee grinder or with a mortar and pestle. Set aside for sprinkling later.
In a pot, bring your oil between 320º-375º. It’s a good idea to attach a thermometer to the side of the pan as the temperature will fluctuate as you take the beets in and out of the oil. Once your oil temperature is within the specified range, drop in a few beet slices at a time without crowding the pot.
Leave them in the oil for approximately 2-3 minutes. Remove them when they start losing their burgundy red color and become orange red instead, but before the edges start turning brown.
Thicker slices might need more time, so take them out a few at a time as you see them turning the desired color. They will not be crisp like regular potato chips, but they will firm up slightly as you let them air dry.
Drain the chips on a paper towel and while they’re still warm, sprinkle the chips with the flavored salt.
If you have any left before you’re done frying them, store them in a covered container or a paper bag, where they will remain crisp for a little while. If they wilt, try to recrisp them in the oven.
{ 12 comments… read them below or add one }
This cookbook would make a great addition to our shelf. We joined a CSA for the first time last year and are always looking for fun things to make for ourselves and our somewhat picky though adventuresome children.
I love beets in any form – they’re so vibrantly colored and tasty. Beet chips sound interesting, definitely!
Wow those beetroot chips so superb, I love them and eat them all the time, in Australia you can get them easily and are popular. Love the colour and the earthy taste of beetroot. Cheers from Audax. Congrats on your 1st year blog birthday isn’t blogging great fun.
Congratulations Elina! I love all your sites upgrades. I love reading what you are up to. xoxoM
why spend $5 a bag for those veggie crisps when you can do these yourself? i love this! the color alone would make these chips a perfect topping for many dishes!
Hey, love the beet chips. This might finally get me to cook via immersion in hot oil. I am such a wuss about this for some reason (health factors aside). Don’t know why. But these look too good to resist!
Congrats on the imminent anniversary. I’m so proud of you: a year down. I’m still counting in weeks, really, as a serious blogger, and that year mark seems like such a long way off. Some days (kitchen disaster days) I wonder if I’ll ever get there or beyond. Love what you’re doing, love the site enhancements, and thanks for the opportunity to win a cookbook! Very excited.
Happy anniversary and happy Valentine’s Day to you and Olive.
Allison
One of my favorite local restaurants offers the most delicious, delicate beet and sweet potato chips as a side with their sandwiches. Although I enjoy them immensely, I’ve never attempted them at home… but now I’m wondering why not??!! (we even have a fryer, which makes the job so very easy)
Found your blog via Amy’s blog — and I’m so glad that I did. Great stuff here… off to poke around some more!
I love Beets. Anyway you make them. I have not had them made like this. Can’t wait to try them. Congratulations on your one year blog anniversary. Love your site. I just recently found it.
Great giveaway. Happy anniversary and happy Valentine’s Day
Great giveaway and happy anniversary!
I love beets and the savory beet chips recipe looks awesome. I joined your FB fan page and retweeted about the giveaway although I just figured out I’m a little late for the giveaway…LOL. Happy anniversary!
Lynn, welcome! Happy to have you browsing here and thanks to everyone for the anniversary wishes. I love cookbooks and sharing them, so this is only the first of future giveaways!