Citrus-Kissed Beet Chips & Farm-Fresh Carrots + Old Friends

Earlier this summer, my friend Emily from Chicago visited me in Minneapolis. We spent the day walking around my neighborhood, talking, laughing, and being reminded of why we became such good friends in the first place. We also both love to cook and talk about and eat healthy vegan food! So we set off to the farmer’s market to get some veggies for dinner.

We bought a bunch of beets, and a bunch of carrots, and, with the help of my grain collection at home, we managed to make an unbelievably delicious, yet simple dinner. I’ve said it before and I’ll say it again: the best thing about summer veggies is that they taste so good on their own, you barely have to do anything else to prep them! This meal, like all my farm-fresh summer dinners, was bursting with flavor.

I was waiting to get some of Em’s pics before making this post, and now summer is almost over! So what are you waiting for? Get to a farmer’s market, and make this recipe, stat!

Citrus-Kissed Beet Chips & Farm-Fresh Carrots

1 bunch carrots (about 12 small carrots)

1 bunch beets (about 8 small beets)

Oil (coconut or olive)

Salt, pepper, paprika

zest and juice from small orange

Preheat oven 400 degrees.

Chop the greens off of carrots. Put carrots in a pan and drizzle with your choice of oil (coconut is recommended for high heat, but we used olive oil). Place in oven for as long as desired. Ours were small so we cooked ours for about 20 minutes.

Meanwhile, slice beets (carefully!) chip-size width. Chop beet stems and save greens, and set aside. Drizzle or spray with your choice of oil. Sprinkle with a dash of salt and pepper. Place in oven and cook for ten minutes. After ten minutes, flip them to the other side, and cook for another ten minutes. When they are done (they won’t be crispy like chips), put them in a bowl and squeeze the juice from one small orange and zest about half the orange over the beets. Mix so that all beets are citrus-kissed.

Take the beet greens, and blanch them. Add salt and paprika after removing from pan.

Serve with your choice of grain and or beans. We picked quinoa and chickpeas. Add chopped beet stems into that mix. Preferably enjoy this meal with loved ones on a back porch. <3

This meal and this evening captured my favorite parts of summer: friends, fresh food, and outdoor dining. There really is something kind of magical about meeting the hands that picked your food at the market. And there really is something kind of magical about preparing and sharing a meal with someone who ‘gets you.’ And there really is something kind of magical about merging the sounds of clanking forks, and satisfied tummies, and laughter with the already-musical noises of the neighborhood…

Don’t you think?

What’s your favorite part of summer? What are you trying to fit in (food-wise, or activity-wise) in these last few weeks of warm weather and light nights?

5 thoughts on “Citrus-Kissed Beet Chips & Farm-Fresh Carrots + Old Friends

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s