Beetroot Crisps With Black Salt | Easy making | YBL

Beetroot Crisps With Black Salt

Indian black rock salt is considered a cooling spice in Ayurveda
The ancient tradition of Indian medicine and it adds a salty sour
Note to savory dishes. The grains are more pinkish-grey than
BlackincoLour. If you cannot get hold of black salt, coarse sea salt
Works well.


Large bunch of beetroot (approx 450g)
Olive oil for brushing
Generous pinch of powdered black salt

1   Pretheatthe oven to 200C/gas mark 6. Line a baking tray with greaseproof paper.

  cut off the stalks and leaves from the beetroots and discard.Wash and peel the beetroot and slice them thinly and asevenly  as you can.

  Place the beetroot slices on the baking tray in a single layer, Not overlapping. (You will need to cook them in batches. Brush lightly with olive oil and bake for about 10-15 minutes, Checking from time to time to make sure they don’t burn.

  Remove from the oven and leave to cool until they become Crisp. Sprinkle with the black salt and serve, or store in an a Beetroot Crisps With Black Salt airtight container for up to 6 days.

Masala Shalgam


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