Food Matters Project #21: Beet Chips with Pistachio Dip

It’s another Food Matters Project post!  This weeks recipe was chosen by Meg, of My Wholefood Romance.  She chose Mark Bittman’s Beet “Sandwiches” from his Food Matters Cookbook.

I was a bit hesitant to make this recipe.  Beets are not my favorite food, which may sound weird since I’m Polish- and beets are pretty popular.  But a couple of Thursday ago I was walking around the Penn Quarter Farmer’s Market and I saw the beets and the greens, and they looked so pretty so I had to bring some home.  Since I had no other plans for these veggies, I decided to try out Mark Bittman’s recipe!  I was very surprised how well it tasted, and this would be a perfect healthy snack to keep around.

Beet Chips and Pistachio Dip
Adapted from: The Food Matters Cookbook (page 83)

Rather than sandwiches, as Bittman refers to them, I used mine as chips.  Part of it was that the beets I had bought were fairly small.  Remember to wear plastic gloves when dealing with beets, since they will stain your hands a bit!

10 small beets
3 tbsp olive oil
1 tsp + 1 pinch of salt
3 oz goat cheese
1 cup shelled pistachios
pinch of pepper
2 cups arugula

Preheat the oven to 400ºF.  Peel and slice the beets about 1/4 inch thick.  Put them all into a bowl, add some 1 tbsp of olive oil and 1 tsp salt.  Shake the bowl (or use your hands, but they might get a little beet color on them!) to coat all of the pieces with the olive oil and salt.  Spread all of the beets onto a cookie sheet, and bake them for 20-25 minutes.  Once they are baked, allow them to cool before eating.

Meanwhile, add the goat cheese, pistachios, 2 tbsp olive oil, pinch of salt, pinch of pepper and arugula into a food processor  Blend until the mixture is smooth.  Refrigerate until you are ready to eat it with the beet chips.

About these ads

12 responses to “Food Matters Project #21: Beet Chips with Pistachio Dip

  1. i used spinach in mine because that’s what i had and i really wondered what it would be like if i used arugula… the bright red and green look so gorgeous, doesn’t it?

    • Love the green! How did the spinach come out? I’m sure equally delicious. It’d be fun to compare the tastes to each other. But this will be a dip/spread that I can reuse in other things- can’t wait!

  2. Love the idea of blending the goat cheese and pistachios to make a dip! Our recipes looked like twins this week. :)

  3. Mmm-beets happen to be one of my favorite things, along with pistachios. This looks delicious!!

  4. Pingback: June Review | Fifthfloorkitchen's Blog

  5. Pingback: The Food Matters Project | Fifthfloorkitchen's Blog

  6. I like the way you blended the filling ingredients together…yum!

  7. Pingback: Monthly Review: December 2012 | Fifthfloorkitchen's Blog

  8. Pingback: Food Matters Project Wrap-Up | Fifthfloorkitchen's Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s