Beet Chips With Rosemary and Sea Salt and rice wine vinegar make a super healthy snack.
Beet Chips are a tasty, crunchy nutritious snack, rich in cell protective cancer fighting super antioxidants. Rosemary not only adds flavor but also contains carnosol, a potent phytochemical widely studied for its impact on cancer cells. The aromatic oil in rosemary leaves also enhances digestion.
Beet pigments are rich in healing plant chemicals called betanins and betalains which have a positive effect on inflammation and also enhances the vitally important Phase Two detoxification function in the liver, allowing you to process and get rid of toxic chemicals and properly detoxify your own hormones, including estrogen. That is why beet juice is part of so many healthy detox plans. You will also find betalains in the stems of red chard and red rhubarb. Cancer cells exposed to beets in the lab demonstrate lower levels of pro-inflammatory molecules including COX-1 and COX-2. Cancer both thrives in and produces inflammation, so controlling inflammation is crucial. Betalains also appear to slow down the growth of tumor cells in the lab. The effects of beet pigments have been studied for their effects on cells from breast cancer, lung cancer, colon cancer and stomach cancer cells.
Rosemary not only adds flavor and enhances digestion but also contains cancer fighting carnosol. According to the National Cancer Institute carnosol is “a promising anti-cancer, anti-inflammatory agent….and has been studied in breast cancer, colon cancer, prostate cancer and skin cancer. ”
Vegan, Dairy Free, Gluten Free, Sugar Free, Heart Healthy, Diabetes Friendly
Four Servings
Ingredients
2 large organic beets very thinly sliced using a mandolin, a food processor or a very sharp knife
2 sprigs of fresh rosemary, stems removed, finely chopped
1 Tablespoon Organic Extra Virgin Olive Oil
Sea Salt
Rice WIne Vinegar (usually found in the Asian Food section) or Organic White Wine Vinegar
Preparation
Heat oven to 375′ F
Place sliced beets in a stainless steel or enamel ware pot
Cover the beets with rice vinegar
Bring to a boil, immediately turn off the heat, allow to steep for 15 minutes and drain thoroughly
Put the beets in a large bowl and toss with 1 tablespoon of oilve oil until evenly and lightly coated
Place the beets evenly on a baking sheet lined with parchment paper
Bake for 15-20 minutes until crisp and just slightly brown
Remove from oven
Sprinkle with sea salt and rosemary
Variations
Use both red beets and golden beets. Be sure to cook them separately so you get both deep purple and bright orange chips
Try this same recipe with finely sliced carrots or yams
If you like your chips a bit spicy sprinkle sparingly with ground cayenne pepper or black pepper
Instead of Rosemary sprinkle with Chinese Five Spice Powder or Cumin Powder
Serve Beet Chips with
Pam’s Homemade Humus (vegan and dairy free ) or
Roasted Garlic Yoghurt Dip (contains dairy)
or both!
