I LOVE this time of year. Summer in Seattle is unparalleled, in my book. Especially when you’re able to dote over an ever-abundant garden full of goodies.
Last night I harvested my first radicchio (GIANT radicchio, I might add — probably could’ve been yanked a week earlier). I was eager to give it a roast and attempt a recreation of the amazing salad I inhaled at Olympic Provisions down in Portland last month.
The kitchen was hoppin’ yesterday afternoon and I was on a roasting roll.
First up: Golden Beet Chips (piece of cake, piece of crumb cake).
Roasted Beet Chips
What you’ll need:
- Large bunch of beets (any variety will do — I just happened to have a good looking golden bunch)
- Olive oil
- Black pepper
How to do it:
Preheat oven to 350. Using a mandolin or a spiralizer (again, best investment EVER — I’m completely obsessed), slice your beets to 1/16 of an inch. Toss in a bowl with olive oil and black pepper (you could throw in whatever seasonings you were in the mood for. Go easy on any salt — they don’t need it). Place beets on a baking sheet in as single layer. Bake for 20 minutes. Rearrange (flip, if you’re able) and return to oven for another 10 – 15 minutes, or until crispy. Transfer to a wire rack to cool (they’ll crisp up a bit more on the rack).
My first batch was underdone (delicious, but squishy). My second batch was burnt to a crisp (I enjoyed this). My third batch was just about right: golden and crispy.
Tip: they don’t go very far. I had no problem throwing back three large beets (about a soup bowl full of chips).
With my already hot oven, I figured I’d throw in my prepped radicchio.
Roasted Balsamic Radicchio
What you’ll need:
- head of radicchio, halved, lengthwise
- handful of fresh thyme
- olive oil
- balsamic vinegar
- sea salt
- black pepper
How to do it:
Toss it all up in a great big bowl. Place on your sheet pan, face down. Bake for 10 minutes. Remove and flip. Bake for an additional 5-8 minutes. Remove, cool to room temp, and drizzle with olive oil. Serve whole (with a knife or you’re in for a mess).
I served my chips and radicchio with a mangled (read: attack of the grill) salmon burger and an itty side of aioli (veganaise, dijon, tapatio).
I left the table lickin’ my lips.
