Candied Beet Chips for Chocolate Beet Cake

Source: Martha Stewert Living, November 2011

Getting Started:

"Candying the beets rather than simply baking them makes the chips beautifully translucent and sugary-crisp. This garnish is shown on Chocolate Beet Cake."

• Prep Time: 10 mins
• Total Time: 1 hr 40 mins
• Yield: Makes 1/2 cup

Ingredients:

• 4 baby beets, preferably Chioggia ¹
• 1 1/2 cups water
• 1/2 cup sugar

Directions:

1. Preheat oven to 250 degrees. Slice beets very thinly into rounds, preferably on a mandoline. Bring water and sugar to a boil in a small saucepan, stirring constantly until sugar dissolves. Add beets. Reduce heat, and simmer until slightly translucent, about 30 minutes.
2. Using a slotted spoon, transfer beets in a single layer to a rimmed baking sheet lined with a nonstick baking mat. Bake until dry and slightly firm, about 1 hour. ²

1. "[Chioggia beets] have light red skin and beautiful rings inside, like red and white candy stripes. The flesh is very tender, mild and sweet, named after a fishing town in Italy, a favorite there." (RareSeeds)
2. Chips can be stored in an airtight container at room temperature for up to 2 days.