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.
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.