A popular traditional Christmas treat is beetroot crisps. They are an ideal choice for this festive season because they are easy to prepare and a delicious way to enhance the taste of your main meal. What’s more, they can also be made at home if you don’t want to buy them from a restaurant. If you start looking for recipes, you’ll quickly discover that there are many different ways to use beetroot. For example, you can make a beetroot soup, make beetroot juice or simply grind them into a puree for your health.
Beetroot is used in a lot of British dishes. It’s often served as a salad ingredient, added during gravy and stews or cooked with meats and vegetables. In fact, it’s most common to be found in vegetable curries. Beets have been a staple of British cooking for thousands of years – think about the very first goose. They have a subtle but delightful flavor that makes them a great alternative to cucumbers, tomatoes and onions. A lot of people have their own favourites, depending on their preferences and the variety of beetroot they have grown in their garden.
Beetroot is a root of greater value than it appears to be. You only need to chew a beetroot root to get the vitamins and minerals it contains! Beetroot is rich in chlorophyll (which gives us chlorophyll), iron, phosphorous, zinc, and beta carotene. All these help to improve the color and quality of our skin. Another great substance that beetroot contains is betting – which helps your cardiovascular system work better!
There are several ways to make use of beetroot. Before, beetroot was only used for beetroot juice or in salads; people soon discovered that they could use beetroot for a whole range of recipes too. One particular delicious recipe we like to serve is one that’s been adapted from the Indian Brahmin’s Chicken. We chop up some beets and add to the pan with some onions, garlic, ginger, cumin, turmeric, coriander and salt. Give everything a good boil, and while that’s cooking, grate in some nutmeg and pepper too.
When the beets are soft, place them into a food processor or even your hand and give them a good whirl. When you think the beetroot is cooked, take it out of the pan, add a little water if needed and fluff it up with a fork! Bite the spiced flesh and enjoy! Makes a delicious accompaniment with pakoras, ticks or other meats also.
If you’re worried about how to make beetroot crispy crunchy things, fear not! All you need is a vegetable peeler! Get rid of the outer skin of the beetroot and slice them in half. Put them on a plate and squeeze in the lemon juice or vinegar mixture (or use just water), season with pepper, turmeric and salt, cover and cook for about two minutes until crisp and brown.
Use your imagination. If you can’t find beets where you live, use potatoes instead. Carrots also work well and add a lot of colour! You could use dried tomatoes instead of the cucumbers and add fresh herbs like parsley, dill, etc. Add a little seasoning, rub in any seasonings you have and bake in the oven or try the stovetop version too!
The best way to make beetroot Crisps is to use a blender. You don’t have to use water or any liquid at all. Put a lid on the container and turn on the blender. Blenders are very good at breaking down the stems and also making them very tender. Add fresh herbs and spices and you’re all set. This is definitely a very easy way to make some fresh tasting beetroot crisps that are both tasty and nutritious!