ROUSES_SeptOct2019_Magazine

Golden Beet Chips WHAT YOU WILL NEED: 1 pound golden beets 3 tablespoons cornstarch Canola oil for frying

Roasted Beet Dip (Makes 3 cups)

WHAT YOU WILL NEED: 1 pound red beets 1 tablespoon vegetable oil 1 teaspoon salt 1 teaspoon black pepper 8 ounces goat cheese, softened 4 ounces Philadelphia Cream Cheese, softened

HOW TO PREP: Slice the golden beets on a mandolin on its thinnest setting. Toss the sliced golden beets in the cornstarch. Fill a cast-iron pot with the canola oil no higher than halfway up the side. This allows room for the oil to expand as it heats, as well as allows adequate room for the beet chips to float in the oil. Heat the oil to 375°F, using a thermometer to monitor the temperature. Blanch the beet chips, in small batches so as not to crowd them, in the oil for 3 minutes. Carefully remove each batch from the oil, and place on a tray lined with paper towels. Add additional oil (to bring level back up to the halfway mark) if needed between batches. After all of the beet chips have been blanched, place them back in the oil for an additional 4 minutes until they get crispy. Serve with the Roasted Beet Dip.

HOW TO PREP: Preheat oven to 350°F. Peel and quarter the purple beets, then toss them in the oil, salt and pepper. Place beets on a sheet pan lined with parchment paper. Put pan in oven and bake for 25 minutes or until a knife easily pierces the beets. Remove the pan from the oven, and place the roasted beets in a food processor along with the softened goat cheese and Philadelphia Cream Cheese. Pulse the mixture a few times before blending on high until smooth. Scoop the beet dip into a bowl to serve.

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SEPTEMBER•OCTOBER 2019