Anyone still have beet chips from last week’s Food Matters Project recipe ? Mine ended up shrinking a lot so I thought they might work well on a salad. I made it this weekend and just sprinkled them over romaine lettuce and sliced grape tomatoes. I topped it with a poppy seed dressing from Olde Cape Cod .
Related posts:
The Food Matters Project: Tomatoes with walnut pâté and beet chips
Like this: Like Loading...
This entry was posted in Salad , The Food Matters Project , Vegetarian , Veggies and tagged beet chips , beets , grape tomatoes , romaine lettuce by FledglingFoodie . Bookmark the permalink .
About FledglingFoodie
I’m Meg, a 20-something D.C. resident, fresh on the cooking scene. I took up home cooking after college when I first moved to DC and live by the philosophy that cooking should be fun and accessible for everyone. I used to think everything I churned out of the kitchen needed to be restaurant-worthy, but I’ve found it’s far more important to tap into my own creativity, making up combinations as I go along and bringing back some excitement to the kitchen.
When I post recipes here, they tend to be malleable, and that’s on purpose. I encourage you to deviate from the way I made it! I hardly ever cook a recipe the same way twice, and instead I try to improvise with ingredients I have on hand. It helps that I love to cook with fresh, seasonal ingredients that lend a lot of flavor to recipes. Farmers markets, roadside farm stands, anywhere I can get fresh seafood and Trader Joe’s are my happy places.
I like the idea of chips on the salad- it should give it a nice crunch! Yum.
Thanks, Jen! They were too small to dip, so I had to get a bit creative with them.