On the day of Thanksgiving I wanted to make my family a small appetizer to hold them off until dinner for a bit, and these hors d'oeuvres were to die for! They are mini beet chips that I made myself and you are going to be so shocked at how simple it is to make them! It was such an easy recipe and yet jam packed full of flavor. Let's waste no time and get to this recipe!
Yields: 4 people
Prep time: (If beets have been already cooked & peeled) 10 minutes
Total time: 50 minutes
This recipe is dairy free, gluten free, and vegan.
Replacement suggestion: Feel free to use store bought hummus if you're in a rush.
Instructions:
1. First, preheat the oven to 400.
2. While it’s warming up, slice your beets into rounds. Add them onto a large baking pan.
3. Drizzle on olive oil and salt and bake them until they are crispy.
4. Make sure to flip them over half way. When they are done, put them on a plate and start layering. Arugula, hummus, walnut.
5. Cool them in the fridge for 10 minutes and serve!
I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.
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