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)
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.