Roasted Beetroot Chips with Avocado Dip

15
Oct

Roasted Beetroot Chips with Avocado Dip

Recipe Details

  • Serving Size: 3 plates. each serving is one plate.

Ingredients

    For the Roasted Beets
    • 2–3 medium beets
    • 1 tablespoon extra virgin olive oil
    • A pinch of sea salt
    • A pinch of black pepper
    • A pinch of dried thyme or cumin (optional)
    For the Avocado Dip (Simple Guacamole)
    • 1 ripe avocado
    • Juice of half a lemon
    • 1 small clove garlic, minced
    • 2 tablespoons finely chopped red onion (optional)
    • 2 tablespoons chopped fresh cilantro (optional)
    • A pinch of salt
    • A pinch of black pepper

Instructions

  1. Wash the beets well, peel them, and slice into very thin rounds (like potato chips).
  2. Place in a bowl and toss with olive oil, salt, pepper, and spices.
  3. Arrange the slices in a single layer in the Airfryer basket without overcrowding.
  4. Cook at 180°C (356°F) for about 15–20 minutes, flipping halfway through, until crispy.
  5. Mash the avocado well in a bowl.
  6. Add lemon juice, garlic, onion, cilantro, salt, and pepper.
  7. Mix until smooth and creamy.

Nutrition Information

Calories:217 Kcal
Carbohydrates:27 g
Protein:3.8 g
Fat:12 g
Saturated Fat:1.7 g
Polyunsaturated Fat:1.4 g
Monounsaturated Fat:8 g
Sodium:390 mg
Potassium:802 mg
Fiber:8.7 g
Sugar:6.1 g
Vitamin A:10 mcg
Vitamin C:23 mg
Calcium:52 mg
Iron:1.8 mg

Nutrition information is automatically calculated and should only be used as an estimate.