Beet Chips with Curried Sour Cream: Diary of a Foodie : gourmet.com

Diary of a Foodie

Serves6

March 2008

Don’t assemble these hors d’oeuvres until the last minute, or the chips will get soggy.

Special equipment:

a Japanese Benriner or other adjustable-blade slicer; a nonstick bakeware liner such as Silpat
Garnish:

fresh chives

Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles.
Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more.
Put oven rack in middle position and preheat oven to 225ºF.
Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer (it’s not necessary to use any partial or broken slices) and season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).

Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3 to 4 minutes. Stir in curry powder and cook, stirring, 1 minute.
Stir shallot into sour cream in a bowl along with chives, salt, and pepper. Serve curried cream with beet chips.

Cooks’ notes:

Beet chips can be made 5 days ahead and cooled completely, then kept in a sealed plastic bag at room temperature.
Curried sour cream can be made 1 day ahead and chilled, covered.

Recipe by Ruth Cousineau

Photograph by Stephanie Foley