Golden beets - scarce compared to red or candy beetroots, when I spotted them in a typical, small organic store in Berlin’s Neukölln, I couldn’t go home without them.
To taste, they are sweeter and less earthy compared to the more widely eaten red beets and unlike the latter, there will be no red juice stains to deal with. This makes them much easier to slice and perfect for roasting into beautifully bright, golden crisps. They are also very nourishing, full of antioxidants, vitamins and fibre. Another reason to grab them while you can. Overall, an intriguing elusive veg with a warm heart.
Seems a little silly writing ingredients for this one. You can also try adding a spice mix of some sort, like cumin, paprika or rosemary - but more often than not, I tend to like simplicity, so here goes…
2-4 golden beets
Olive oil (enough to thinly coat the slices)
Firstly make sure you give the beetroots a good scrub clean and pat dry. No need to peel them, this way you preserve as much of the nutrients as possible and they roast just fine.
Using a mandolin or sharp knife, cut the beets into very thin slices. Discard the ends and transfer the rest into a large bowl. Add the oil, salt and chilli flakes and mix well.
Lay the slices evenly and without touching onto a tray topped with baking paper. Cook in a hot oven (200°C) for 15-20 mins, flip them over and cook for a further 5-10 mins, until evenly crisped on both sides.
Once they’re ready, it’s best to place them on a cooling rack so they can really reach their crispy potential!