3. Transfer the goat cheese mixture to a pastry bag or a zip-lock bag with the corner cut off (or you can just use a teaspoon for this). Squeeze or spoon dabs of the filling onto a beet chip, then top with another chip and press gently. Repeat until either the chips or the filling runs out, then serve straight away.
I found the temperature too high for my little chips, and had more success when I reduced the temperature to about 250 farenheight/120 Celsius, and baked for a little longer, 30-40 minutes. If you have a dehydrator - this is a perfect recipe for that!
I added dill and lemon juice to the filling. I love dill and beetroot together, and the lemon juice gives it a little acidity, but also adds extra vitamin C which helps your body to absorb the iron from the beets and the greens.
Be sure to check out what the other Food Matters Project members did with this recipe here.
As an alternative, why not make this recipe raw! Same deal, half the time and just as delicious! I cut my slices into little rectangles, and used walnuts in place of the pistachios, but this sort of thing lends itself so well to loads of different fillings.
"Don't get your fuel from the same place that your car does."
"Eat as much junk food as you like, as long as you cook it yourself."
"Admire the complexity of food, don't reduce it to single nutrients."
"If you're not hungry enough to eat an apple, then you're not really hungry." (on eating when you're bored)
And the mantra - "Eat food, not too much, mostly plants."
Happy Monday all! x