Page 143 - 28_Days_of_Clean_Eating.sanet.cd

Beet Chips with Creamy

Vegetarian
Goat Cheese Dip
Gluten-Free

You will feel like a gourmet chef when you make this delicious
snack. Beets are packed with blood pressure–lowering properties,
they boost stamina in workouts, they fight inflammation, and they
help your body detoxify. When you pair beets with goat cheese, you
will be in taste bud heaven.

Ingredient Tip: A mandoline is especially helpful in slicing the
beets super-thin.

For the chips: For the dip:
1 tablespoon coconut oil, 3 ounces goat cheese, softened
plus more for greasing ¹⁄ cup plain Greek yogurt
³
2 beets, peeled 1 garlic clove, minced
¼ teaspoon salt 1 tablespoon lemon juice
¼ teaspoon freshly ground 1 tablespoon milk
black pepper ½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon freshly ground
black pepper

To make the chips:
1. Preheat the oven to 350°F.
2. Brush two rimmed baking sheets with coconut oil.
3. Cut the beets into very thin slices. Place the beets in a large bowl,
and toss them with 1 tablespoon of coconut oil, salt, and pepper.
4. Arrange the beets in one layer on the baking sheets. Place one pan
in the upper third of the oven and the other in the bottom third.
5. Bake for 20 minutes, or until the edges begin to dry out. Rotate
the pans and bake for 10 to 15 more minutes, or until the edges
begin to brown.
6. Transfer the beets to a wire rack; they will crisp up as they cool.

142 28 Days of Clean Eating