In need of a festive appetizer or healthy alternative to chips and dips for the upcoming holidays? This it it!
Crudite is nothing new, but using beets for crudite in this way is (at least for me). The key is 1) slicing the beets super super thin and 2) the type of beet. Last week, I stumbled across these Chiogga beets, also known as candy cane beets. I didn’t plan on this recipe, but after trying one and seeing how mellow and tender they were compared to typical red beets (not to mention stunning), this idea popped into my head.
The guac- a simple recipe that uses pomegranates instead tomatoes to give it a wintery and festive spin. See link in bio for full recipe.
Candy Cane Beet Chips with Winter Guacamole
2 avocados, mashed
1/2 small red onion, diced
1 lime, juiced
1/4 pomegranate (about 1/4 cup to 1/3 cup seeds)
Sea salt, to taste (I usually do about 1/2 teaspoon)
Beets, peeled sliced thinly to serve (use a mandolin if you have one; may also work with a spiralizer on the thick slice setting)
Combine avocados, red onion, lime juice in a medium bowl and mash lightly. Add in pomegranate seeds and season with sea salt and lightly mix.
Serve with beets! I found that I could cut the beets ahead of time and store in an airtight container.