Chocolate-Covered Beets and Sweet Potatoes with Lavender Beet Salt
Chocolate-covered beets and sweet potatoes are like vegetable chips/crisps with a bit of pizazz. They are so simple to make and I've given them a debonaire air through beetroot juice and lavender sea salt.
Servings: 8
Calories: 106kcal
Ingredients
For the Lavender Beet Salt
- 1 teaspoon culinary lavender
- ¼ cup sea salt
- 1 teaspoon beet juice
For the vegetable chips
- 1 sweet potato
- 2 beets
- 2 tablespoons coconut oil or olive oil
- 2 oz (50g) dark chocolate
Instructions
For the Lavender Beet Salt
- Grind the lavender buds and salt in a pestle and mortar lightly. Mix in the beet juice, adding more if necessary for desired colour, spread onto a plate and allow to dry.
For the vegetable chips
- Preheat oven to 375F / 190C
- Thinly slice the sweet potatoes and beets (using a mandolin is easiest), leaving the skin on if desired.
- Toss in the melted coconut oil until covered and spread in a single layer onto a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden and crispy, flipping each chip over halfway through cooking. Watch for them getting too browned and adjust the cooking time accordingly.
- Just before the chips finish cooking, melt the chocolate in a microwave or in a bowl over a pan of simmering water (don’t allow the bottom of the bowl to touch the water).
- Dip the vegetable chips into the chocolate and sprinkle with the lavender beet salt. Best eaten right away.
Nutrition
Calories: 106kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 3570mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4015IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg