Wake up your taste buds with the sun-infused flavors of Mexican cuisine for a fresh and unexpected pairing with earthy, burgundy beets. If you’re feeling a bit lazy, feel free to skip the topping and serve beet rounds with your dip of choice.
Ingredients
Baked Beet Rounds
2 large beets, peeled
1 Tbsp grapeseed oil
1/2 tsp sea salt
Topping
1 cup cooked black beans
1/2 cup finely chopped red onion
2 avocados, pitted, flesh scooped out, and cut into 1/4 inch cubes
1/4 cup finely chopped cilantro, plus whole cilantro leaves for garnish
1 Tbsp deseeded, finely minced jalapeno
1 Tbsp lime juice
2 tsp extra-virgin olive oil
1/2 tsp sea salt
Directions
Preheat oven to 350 F. Line baking sheet with parchment paper (you will have to bake in batches).
To prepare beets, use mandoline or slicing attachment on food processor to slice beets into thin rounds. Transfer to bowl and toss with grapeseed oil. Line oiled beets on baking sheet in a single layer, packing as many on as possible without layering. Bake for 12 minutes, then rotate baking sheet.
Bake for 12 to 15 minutes longer, until edges begin to dry out, keeping an eye out for burning. Transfer to cooling rack and sprinkle with salt. Repeat with remaining oiled beet slices. The slices will crisp at room temperature.
To prepare topping, in medium bowl, combine all ingredients. Cover and refrigerate until ready to use.
Immediately before serving, line baked beet rounds on platter and spoon 1 Tbsp topping onto each beet round. Garnish with cilantro leaves and serve.
