Heart shaped beetroot crackers are so simple to make, and will add a very sweet touch to any cheese platter. These tasty morsels are perfect with dips, zingy cheese and crudites, and are delicious all on their own! You can use this method to make tasty vegetable crisps with other root veggies, using a heart shaped cookie cutter for the same effect.
Although the prep can be a little messy, these crackers are a simple way to add a lovely touch to your gourmet spread.
What You Will Need:
- 4 large beetroot
- 2 tbsp olive (or other cooking) oil
- salt and pepper
- several sprigs each of thyme and rosemary
- 1 lime
- sharp knife and cutting board
- vegetable peeler
- tray, baking paper and oven
- food grade gloves (if you’d like to keep your hands stain free)
Step 1. Preheat the oven to 80 degrees. Cut the leaves off your beetroot (you can keep these and eat them similarly to spinach!), peel, and trim the root. Using a sharp knife, cut a triangle shaped indent into the top of the beetroot. You can wear gloves to do this, to avoid snazzy pink hands!
Step 2. Using your sharp knife, begin slicing thin pieces of beetroot to create a heart shape. If you’re not feeling confident with a knife, get your mitts on a mandoline and get this job done in a flash!
Step 3. Once all your beetroot is sliced, place in a bowl. Finely chop the herbs and add, with the oil, to the beetroot, stirring thoroughly to coat every piece.
Step 4. Season with salt and pepper (rock salt adds a lovely crunch), and squeeze in the juice of one lime. Lay each slice out individually onto greaseproof paper, and bake in the oven for approximately one hour.
Step 5. Check the beetroot crackers to see if they are sufficiently crispy, but not burnt. Once they are lovely and curly around the edges and firm throughout, remove from the oven and cool on a wire rack. You can alternatively turn the oven off, open the oven door, and leave the beetroot crackers in to dehydrate further, until the oven cools completely.
Ms Zebra Says: Yum! Who doesn’t love a cheese board? And beetroot! Will definitely be adding these to my repertoire!
About Ms Honeycomb – Hi, I’m Nicola, the florist and crafter behind rubyandjoy. I’m a gardening, fabric loving, mint tea drinking, brownie baking, book obsessed maker! I love a good adventure having just moved back from five years in Scotland (with my lovely Scottish husband).
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