If you are using yellow and purple beetroot, you will need to do the initial cooking in two separate pots with two amounts of the syrup to keep the colours defined. I used 5 baby yellow beetroot and 2 regular red beetroot.
INGREDIENTS
2 medium beetroot, peeled
1 cup water
½ cup sugar
1 teaspoon white wine vinegar
sea salt and freshly ground pepper
METHOD
Preheat the oven to 125°C.
Using a mandolin, slice the beetroots paper thin.
Put the water, sugar and vinegar in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Add the beetroot and stir so every slice is coated in the liquid.
Take off the heat and set aside for 15 minutes.
Tip the beetroot into a colander and leave to drain for 5 minutes.
Place the slices side by side on a flat lined baking tray. They will shrink during cooking.
Season with salt and pepper and bake for 20 minutes. Carefully turn the slices over and bake for a further 20 minutes or until they are dry. Cooking times depend on the freshness and thickness of the beetroot chips. They will become very crisp on cooling. Store the beetroot chips in a sealed container for 5 days. Makes plenty
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.