This Harvest of the Month Can’t Be BEET!


Beets and Sweets Heart-Shaped Chips

Adapted from Nourishing Balance (

Servings: 4 (or more as ¼ cup samples)


3 beets, rinsed, scrubbed, do not peel or pierce

1 sweet potato, rinsed, scrubbed, do not peel

2 tbsp olive oil

Sea salt to taste


  1. Preheat oven to 400° F.
  2. Slice beets and sweet potato thinly using the slicing blade of a food processor, mandolin, or sharp knife. They should be the thickness of a thick potato chip. Cut them as consistently as possible.
  3. Cut sliced rounds with metal heart-shaped (or whatever you prefer) cookie cutter.
  4. On cookie sheet, toss chips with olive oil and salt.
  5. Spread evenly on cookie sheet.
  6. Roast 20-30 minutes, turning halfway through, until crisp. Check often to make sure they don’t burn. 
  7. Use toothpicks or small cups to serve. 


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