When do you get the beetroot and how can you process it?
The red winter vegetables can be bought fresh in the supermarket between September and March or harvested in the garden from September. Beetroots are cooked and vacuum-sealed all year round. They are presented in different ways, for example as a pickled salad or as a carpaccio with salt, coarse pepper and Parmesan cheese.
A very good way to offer beetroot tasty is to prepare beetroot chips.
also read
- Peel beetroot or cream properly
- Drying zucchini - this is how you make vegetarian zucchini chips
- Drying bananas yourself: clever methods for every household
Beetroot chips from the oven
Wash the tubers and remove the skin with a potato peeler. We recommend disposable gloves when working
to wear, as the beetroot stains strongly. The tuber is now cut into fine, wafer-thin slices with a slicer and placed on a baking sheet lined with baking paper. Brush the slices generously with olive oil to prevent them from drying out.
Now slide the tray into the oven preheated to 180 degrees and dry the beetroot for about 40 minutes. Once the chips are done, take the tray out of the oven and let it cool. Only now are the chips slowly getting crispy. Finally, look after them with coarse sea salt.
Beetroot chips from the dehydrator
Prepare the beetroot in the same way as for the oven method: wash, peel and slice. With this method, too, the beetroot is brushed with olive oil or marinated in a large bowl with olive oil. Place the thin slices loosely on the tray of the automatic dehydrator and let them dry for four to six hours at 40 degrees. Finally, sprinkle a pinch of sea salt over the top and the crunchy snack is ready.
The garden journal freshness-ABC
How can fruit & vegetables be stored correctly so that they stay fresh as long as possible?
The garden journal freshness ABC as a poster:
- as free PDF file to print out on your own
