For the Foodies…

This one is for the FOODIES out there OMG! I tried these…fabulous!  Though I did bake mine and I did not do the rosemary!  Unbelievably good.  Inside tip: must cut thin…use mandaline.  Better for you than potato chips! Yum!


  • 2 large beets, thinly sliced with a mandolin or using the slicing mechanism in a food processor
  • Nakano natural rice vinegar
  • 2 sprigs of rosemary
  • extra virgin olive oil for pan frying
  • sea salt
For the dip
  • ¼ cup plain yogurt
  • 1 tablespoons roasted garlic
  • 1 tablespoon chopped rosemary
  1. Place sliced beets in a large pot.
  2. Add rice vinegar until just covering the beets. Bring to a boil, turn off heat and let sit for 15 minutes then drain.
  3. Add enough olive oil to the bottom of a large pot or sided skillet, add 1 sprig of the rosemary and heat over medium. (*see notes for other cooking options)
  4. Once oil is hot, add the beets in a single layer. Pan-fry the beets for about 1-2 minutes on each side until they start to crisp up.
  5. Transfer to a paper towel lined plate to drain and repeat with remaining beets, adding oil as necessary to the pot/skillet.
  6. Sprinkle with sea salt and the remaining rosemary sprig and serve warm.
For the dip
  1. Combine all ingredients in a small bowl and stir together

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