Beet Chips with Honeyed Goat Cheese


Author: Jen Snider

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I wanted to play with something crispy for our Spring Food & Garden Workshop and thought beet chips would be fun to try. Indeed they were! I made a huge batch and they really turned out great, but I learned the hard way that refrigerating them after they’ve been made turns them from crispy to floppy! Crispy or floppy, they were delicious with a dollop of honeyed goat cheese and fresh pea shoots! This recipe is very simple, but takes awhile if you plan to make a big quantity.


Beet Chips


As I googled around, most bloggers I like used Martha Stewart’s beet chip recipe, so that’s what I made! It worked well. A few years ago I purchased a mandoline slicer for ease in making large quantities and it was very helpful with the beet chips to make them pretty evenly sliced. Here’s Martha’s recipe. I think storing them in a paper bag outside of the the fridge would have been wise.

Honeyed Goat Cheese



6 oz goat cheese chevre (we used some from Celebrity Dairy)

2 Tablespoons water or milk (I used almond milk, but you could use any kind – the function is to help thin & cream the goat cheese a bit)

1 Tablespoon local honey (we used honey from Just Bee Apiary)

1 splash balsamic vinegar


  1. You can either mix ingredients by hand in a large bowl, or combine in a food processor and pulse a handful of times until combined and a little creamy. If you run the food processor too long, the consistency will thin too much.
  2. Taste and adjust to your liking.
  3. Serve with beet chips (above) or any number of salads, breads, crackers, vegetable or meat dishes that could use a little sweet creamy friend. (The first batch I tried got a little too thin, so I mixed it with some eggs, beets and collard greens to make an amazing frittata!).
  4. Garnish with pea shoots, lightly toasted nuts, seasonal flowers, mint or whatever tastes good to you.


Hope you enjoy!

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