Super Simple Baked Beet Chips with Lemon Zest

beet chips in a single layerWho doesn’t love beets? They can’t be beat. Here is a super simple way to enjoy them as a crispy, savory snack founded on good quality basic ingredients like beets, olive oil, and lemon zest.

Beets are nutrient-packed, providing a good source of fiber, potassium, iron, and folate. To reap the benefits, try my simple recipe here, and then go check out these five additional ways to enjoy beets, plus tips for buying, storing and preparing them.

MIND Foods: Vegetables, olive oil

Yield: 6 servings

Time: 10 minutes to prep; 30 minutes to cook

Difficulty: Easy

Ingredients

3 large beets, washed, scrubbed and peeled, cut into 1/32” slices

2 tablespoons olive oil

1 large lemon, zested

Kosher salt, optional

1 chive, thinly sliced, optional

3-ingredient Beet Chips = simple snack, super nutritious root veggie! #Recipe Click To Tweet

beet chips with lemon zest

Directions

Preheat oven to 350F. To slice the beets, you may use a food processor, mandolin, or sharp chef’s knife. Place sliced beets in a large bowl and toss with olive oil. Spread sliced beets on a baking sheet in a single layer. Bake for 10 minutes, rotate, and bake for another 10 minutes, or until crisp enough that edges have begun to curl and a little color has developed. Remove from oven, sprinkle sparingly with salt and garnish with lemon zest and/or chives. Allow chips to cool slightly before serving.

 

Notes

  • Using medium to large beets is recommended because the chips will shrink during baking
  • Trying thicker slices, e.g. 1/16” is also fine, though may require longer cooking time
  • Keep regular watch on chips after the first 10 minutes to avoid burning
  • Zesting a lemon and letting the zest rest encourages curling, which may be desirable for presentation 

 

Nutrition: 65 calories, 5 g total fat, 1 g saturated fat, 1 g protein, 6 g carbohydrates, 1 g fiber

Nectarine Gazpacho with California Avocado and Lime

I love summer for the bounty of stone fruit. In my excitement, sometimes I buy too much, and it gets overripe for my taste as a snack on its own. If this happens to you too, don’t throw it out, do what chefs have done throughout time with still-ok-but-overripe produce: make soup. Don’t forget to taste along the way to get the flavor you want.

 

MIND foods: Wine, Olive Oil

Yield: 6-8 servings

Time: 10 minutes plus chilling time (at least 30 minutes)

Difficulty: Easy

 

Ingredients:

  • 4 medium ripe yellow nectarines, cored and large chopped
  • 1/2 ripe California avocado
  • 2 cloves garlic, minced
  • 2 Tbsp fresh lime juice
  • 2 Tbsp sweet vermouth
  • 1 Tbsp white balsamic vinegar
  • 2 tsp white wine vinegar
  • 1/2 tsp salt, or salt to taste
  • 3 Tbsp extra-virgin olive oil
  • 1-4 cups cold water
  • 4 ice cubes, blended (optional)

Optional garnishes:

  • 1 clove shallot, thinly sliced, soaked for 5+ minutes in rice wine vinegar and a pinch of salt
  • 1/4 avocado, thinly sliced

 

Directions: 

Wash and dry all fresh produce before beginning. Prep and measure all ingredients. In a large blender, combine nectarines, avocado, garlic, lime juice, sweet vermouth, vinegars, and salt, and blend until smooth. Slowly drizzle in olive oil and continue to blend. Optional: to speed up cooling, crush ice cubes in a food processor then add to main mixture. Add cold water a little at a time, until desired consistency is reached. Cover and chill in refrigerator for at least 30 minutes to let flavors meld. Garnish just before serving.

Nutrition: 125 calories, 9 g total fat, 1 g saturated fat, 1 g protein, 12 g carbohydrates, 2 g fiber

Nutrition information based on addition of 2 cups of cold water, and 6 servings yield; ice and garnishes not accounted for.

Creamy Berry Smoothie

This superfood smoothie features the berries most researched for brain health: blueberries and strawberries. A protein bonus comes from the almond butter and soft tofu, a mild-tasting and very blendable kind of tofu that incorporates seamlessly into soups and smoothies, where it adds a high-protein, vegetarian and dairy-free creaminess.

MIND foods: Nuts, beans, berries

Prep time: 5 minutes

Skill level: Easy

 

Ingredients

1 cup strawberries, fresh or frozen

1 cup blueberries, fresh or frozen

1/2 cup soft tofu, drained

1 T almond butter

1/2 cup unsweetened almond-coconut milk

1 medium ice cube, optional

blueberries, almond milk, almond butter, strawberries, soft tofu
ingredient

 

Instructions

Combine all ingredients into a blender. Pulse until fully combined. Additional ice cubes may be added for a colder temperature or thinner consistency, according to preference.

 

Nutrition: 180 calories, 8 g total fat, 1 g saturated fat, 6 g protein, 24 g carbohydrates, 5 g fiber