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Diary of a Foodie

Beet Chips with Curried Sour Cream

Diary of a Foodie: Season Two: France: The New Guarde

Serves6
  • Active time:20 min
  • Start to finish:2 hr
March 2008
Don’t assemble these hors d’oeuvres until the last minute, or the chips will get soggy.

For chips

  • 2 medium beets with stems trimmed to 1 inch (1 lb total, including greens)
  • 1 cup water
  • 1 cup sugar

For curried sour cream

  • 2 tablespoons finely chopped shallot
  • 1 tablespoon olive oil
  • 3/4 teaspoon Madras curry powder
  • 3/4 cup sour cream
  • 1 1/2 tablespoons finely chopped fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Special equipment:

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

    fresh chives

Make chips:

  • 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).

Make curried cream while beets bake:

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