Whenever I used to buy beets I would try to get them without the leaf, but it usually comes intact with a lot of beautiful leaf greens. It used to hurt me to see so much of greens go into the trash. I do not like wasting food instead, try using it in one recipe or another. So I tried making beet green soup and salad but it didn’t taste that great. I like my soup creamy and salad crunchy but the beet greens tasted thick and leathery.
Finally few weeks back, I came across Roasted Kale recipe and wanted to give it a try but with beet greens. Voila!! I had made best out of waste… crispy, healthy, green chips to enjoy with my hot bowl of soup.
Cooking time: 40 mins
9-10 beet green leaves
2 tsp olive oil
Salt, for seasoning
Ground black pepper, for seasoning
1. Preheat oven to 350 degrees.
2. Leave about 1 inch stem of the green beet leaf and, cut off and discard the rest of the stem. Wash the beet leaves under water in a strainer and blot to dry with a clean cloth. Use a rolling pin to roll over the thick beet leaf stem to flatten it.
3. Add all the beet leaves in a bowl. Sprinkle olive oil over them and gently toss them together making sure the leaves are lightly coated with oil.
4. Lay the beet leaves in a single layer on a baking tray. Sprinkle salt and ground black pepper as per taste, and season both sides.
5. Place the tray in the oven for 15 mins. Remove the tray and carefully flip the beet leaves with tongs. Put them back into the oven for 10 mins more until the leaves are crispy.
Gently place them on a plate and serve with a hot bowl of soup (Beetroot Soup). Enjoy!
spoonful O’ tips
1. Make sure to roll the rolling pin only over the thick stem and not the leaf. This process flattens the stem making it crispy on baking.
2. Do not add a lot of oil or else the chips will get too greasy.
3. Do not leave the greens in the oven too long, or else the chips will turn brown in color and we want the chips to become crispy retaining it’s green color.