Directions
1. Wash the beets and discard the greens. Wash the dill and cilantro and chop 1 tsp of dill. Set herbs aside.
2. Use a mandolin slicer to slice the beets at 1/16 inch. If hand cutting, use a sharp knife and slice very thin.
3. Place the sliced beets in a bowl with 2 tsp table salt and toss. Let this sit for 30 minutes. Quite a bit of water will drain from the beets. Discard the water and roughly towel dry the beets.
4. Preheat the oven to 300 F.
5. In a small bowl, combine the olive oil, ½ teaspoon Himalayan salt, 1 tsp dill, ½ teaspoon garlic powder, and pepper. Pour the mixture over the beets and combine until evenly coated.
6. Lay the beets on two sheet pans in a single layer and bake for 30-40 minutes until crispy. You may have to work in batches. If using an air-fryer, use the same time and temperature.
7. In a blender or food processor combine the avocado, 1 cup cilantro, water, lime juice, vinegar, ½ tsp garlic powder, 1/2 tsp Himalayan salt, and cumin. Blend until smooth.
8. Add the dip into a small bowl and serve with the beet chips. Enjoy!
Recipe courtesy of You Care Self Care
