We started this project to become more conscious about healthy urban living, where our food was coming from, how it was grown, and how we could reduce our carbon footprint by not relying on supermarkets, while supporting local farmers markets.
In 2011 we learned a lot about indoor gardening from within a loft in downtown Atlanta, GA. Since then we’ve moved to a house and although we have new obstacles ahead we are still Growing Within.
What's in Season
Tuesday, June 12, 2012
2 medium beets
1 teaspoon extra-virgin olive oil
Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.