Want to get your kids to eat more vegetables?
Then turn these…
And they won’t be able to stop eating them, as they are so delicious!
Beetroots are incredibly healthy for you. First of all of course, they are a vegetable! They are an excellent source of fibre (for healthy bowels), folate (for healthy DNA replication and reduces heart disease), manganese (trace mineral required for healthy bones, skin and blood sugar control) and potassium (lowers blood pressure).
Beetroots contain powerful antioxidants including anthocyanins, the purple pigments also found in blueberries, red grapes and red cabbage, which may help protect against cancer and heart disease. They also contain phytonutrients called betalains which have been shown to provide antioxidant, anti-inflammatory and detoxification support.
The chips are really easy to make, especially if you have a mandolin to help you slice the beetroots evenly and thinly
Delicious and healthy – these are too good not to try 🙂
- 4 medium or 3 large beetroots
- 1 tablespoon extra virgin olive oil
- pinch of salt
- Heat oven to 160 degrees
- Line two baking trays with non stick paper
- Cut the tops of the beetroots if they are still attached (do not throw away as these can also be eaten)
- Wash the beetroots well, then slice them 2mm thick using a mandolin
- Place slices a large bowl and toss with extra-virgin olive oil and salt
- Spread beetroot in a single layer over the baking trays and bake for 20 minutes
- Remove from oven and turn over
- You may also want to move the chips around depending on how evenly they are cooking - move the edge ones to the middle of the tray and the middle ones to the edge
- Return to oven for 5-10 minutes, but keep an eye on them that they do not burn
- Remove from oven and allow to cool before eating. They will crisp up as they cool
Per Serve: 522 kJ or 125 calories; P 3g Fat 5g SFat 0.6g CHO 15g Fibre 7g