Beet Chips & Coconut Yoghurt Dip
This is a recipe inspired by the appetiser that our Visual Director, Maya, enjoyed on a recent team trip . . .
BEET CHIPS WITH GARLIC COCONUT YOGHURT DIP
Gluten-free, Grain-free, Dairy-free
Ingredients for the Beet Chips
Yields 8 servings
6 medium beets, red & golden
¼ cup High quality olive oil, to impart a full-bodied fruity flavour
Ingredients for the Garlic Coconut Yoghurt
¼ cup coconut yoghurt, I used The Coconut Cult*, or grass-fed yoghurt if not dairy-free
1 tablespoon High quality olive oil
2 tablespoons chopped fresh dill, optional
1 teaspoon Moringa powder, optional as always but imparts a complementary earthy flavour
1 garlic clove, minced
*The price tag of this yoghurt may be out-of-budget for some, a Bugghati of yoghurts of sorts. I recommend treating it as a probiotic supplement replacement. Each of the jars contains 800-billion colony-forming units (CFUs) of probiotics vs. the 15-30 billion/jar of other brands. Two tablespoons serves 25 billion. This ends up being about a dollar per serving, which provides a higher count of CFUs than the pill-form at the same price.
What also sets the brand apart from other yoghurts & even probiotic supplements is that it contains 15 stains fo human probiotics. They're sourced from a lab that has been culturing them for over 30 years. These probiotics work synergistically with the four other non-human-sourced bacteria strains within the formula. I am not one for the denier cri of wellness or making a hyperbole out of my testimony. So, it is in true fashion when I say that this yoghurt has been more effective in balancing my digestion than any other probiotic supplement I have tried.
I recommend it as a more than palatable probiotic supplement to replace your current pill one and in recipes such as this one. An amuse-bouche of probiotics.
Directions for beet chips
1. Pre-heat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
2. Wash the beets and cut the tops off where they attach to the stems. Set them aside to compost or save them in a container in the freezer, as I do, to make broth later with vegetable scraps (such as onion peels and cauliflower stalks).
3. Line a baking sheet with parchment paper—I use this compostable one.
4. Using a mandolin slicer or a sharp knife, slice the beets paper thin. Be careful about your fingers if using the former!
5. In a medium-sized bowl, toss with the sea salt and olive oil. Let them sit for half an hour, which ensures that they "sweat" enough to remain crisp after baking.
6. Drain the liquid and toss again. Lay each beet on the parchment-lined tray and bake for 45 minutes to an hour. Check at the 45 minute mark to ensure they're crisp but not brown.
7. Cool the chips before serving and store in an airtight container for up to a week.
Directions for the garlic coconut yoghurt dip
1. Mix the yoghurt with the remaining ingredients in a small bowl with a fork until well-combined.
2. Refrigerate for an hour or two to let the flavours meld and serve!