Beet Chips with Tzatziki Dipping Sauce

By Peggie

Ingredients

• Chips:
• 4 medium red and golden beets (if available)
• 2 teaspoons Kosher or sea salt to taste
• 1/4 teaspoon fresh rosemary, chopped
• 1/8 teaspoon garlic powder
• 2 tablespoons extra-virgin olive oil
• Tzatziki Dip:
• 1/4 cup shredded cucumber
• 1 cup Greek yogurt
• 2 cloves garlic, smashed and minced
• 1 tablespoon dry dill
• 2 teaspoon extra-virgin olive oil
• 1/4 teaspoon Kosher or sea salt

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees F.

Peel beets and slice 1/8-inch thick. In a small bowl, combine salt, rosemary and garlic powder.

Gently toss beets with the olive oil and salt mixture. Line cooking sheet with parchment paper and lightly mist with nonstick cooking spray. Arrange beets on the sheet so they are not overlapping or touching.

Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature and store in an airtight container.

Tzatziki Dip
Squeeze as much water from the shredded cucumber as possible. Combine cucumber, Greek yogurt, garlic, dill, olive oil, and salt in bowl. Stir until combined and refrigerate until ready to serve.

Yields: 4 servings | Calories: 170 | Total Fat: 13g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 10mg | Sodium: 1148mg | Carbohydrates: 9g | Fiber: 1g | Sugar: 6g | Protein: 6g | SmartPoints: 6