Healthy Homemade Tricolour Beetroot Crisps

One of my recent blog posts discussed why we should be eating with the seasons and which Autumn/Winter foods have now come into season... you can read it here if you missed it.

Now one of the foods which comes into season is the beautiful beetroot. Beetroot is packed full of health and it also fab for sports performance too.

Recent studies show that beetroot is a little bit of a wonder food! It's rich in folate, manganese, thiamine, riboflavin, selenium, copper, zinc, potassium, iron, phosphorus, magnesium, betaine, choline, Vitamin; A, B6, C, K plus pantothenic acid and nitrate.

Studies in the consumption of beetroot shows improvement of muscle oxygenation during exercise, it lowers blood pressure, fights inflammation, it contains anti-cancer properties, increases white blood cell production and shows it can increase heart health. 

Now I've been on the hunt for different types of beetroot...how beautiful does the candy stripe look?


We had these on Sunday night, I also made Kale Crisps, Black Pepper&Sea Salt Roasted Pumpkin Seeds, Hummus and Salsa.


 A standard Sunday night with the X Factor on calls for nibbles! 

Beetroot Crisps

• 6 Beetroot Bulbs (2 red, 2 candy stripe,2 golden) 
• Himalayan Salt 1 teaspoon
• Black Pepper
• Rosemary- Dried.
• Apple Cider Vinegar, 3 tablespoons
• Olive Oil, 2 tablespoons 
• Paprika

Method

Wash and scrub the beetroot removing any dirt and stringy bits. Thinly slice and place in a bowl with the  olive oil, apple cider vinegar and salt. Leave for 10mins, occasionally turning them so they are all coated. 

Place the beetroot flat out on a tray and sprinkle over black pepper, paprika, and rosemary and little more salt. Bake at 140 for 60mins. If you want crisper crips then lower the temperature to about 100 and leave for another 2 hours. I still like mine to have a little softness in the middle as I feel like I'm getting more nutrients from them... so I take them out after 45mins.

Stace x