We have been doing a bit of juicing around our parts lately. For all the trouble, it’s well worth the mess just to see my girls downing their favourite juice of carrot and apple.
For me, well I have been a bit of a beetroot nut of late, can’t seem to get enough. I have always loved my beets but I must say it is my drink of choice at the moment. As I have been buying beetroot by the bunch, I had just been chopping off the leafy tops and carrying them straight out the the compost bin in the veggie patch.
Until I came up with the idea of putting the leaves to use by baking them in the oven to make beetroot leaf chips. I tried kale, I grew it, tried to eat it but it just didn’t do anything for me, so I thought beetroot is a little sweeter why not do the same thing?
Beetroot Leaf Chips
+ Preheat oven to 200 degrees.
+ Wash and dry your leaves on clean tea towels
+ In a bowl toss with olive oil to coat
+ Lay out on a tray with baking paper or foil and sprinkle with parmesan cheese
+ Bake until crispy but not burnt about 15 minutes