Beet Crisps


Adapted from How to Cook Everything Vegetarian by Mark Bittman. Serves 4.

1 pound beets
3 to 4 TB sunflower or canola oil
salt and freshly ground pepper to taste

Preheat oven to 400F. Lightly grease a couple of baking sheets or line them with parchment. Cut the beets in half and then crosswise into thin slices (1/8 or so). Toss them in the oil and spread the slices out on the baking sheets. (It's okay if they're close, but don't let them overlap.) Roast the beet slices until they're beginning to brown on the bottom, 10 to 12 minutes. Flip them over and sprinkle with salt and pepper. Keep roasting until they're well browned, another 10 minutes or so. Serve immediately.

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