Beetroot chips

Thin slices of beetroot baked or fried until crisp, with a sweetish-earthy taste, as a snack and a crunchy topping for salads and cream soups.

Beetroot chips are thin slices of beetroot baked or deep-fried until crisp, dark burgundy, brittle, with a sweetish-earthy taste and a light salt. They are eaten as a snack and a healthier replacement for potato chips, crumbled into salads and cream soups as a crunchy topping, used to decorate plates with meat, fish and cheese and served with dips.

Recipes with this ingredient

Carrot cutletsRussian cuisine | Main courses

Vlad Piskunov, brand chef of the Matryoshka restaurant, shared the recipe with us.

Pike perch with green pea and mint salsa, salmon caviar and butter sauceLatvian cuisine | Main courses

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.

Ravioli with crab and green appleAuthor's cuisine | Appetizers

Ravioli with crab and green apple is a culinary masterpiece that combines the tenderness of seafood, the freshness of apple, and the creamy lightness of avocado. This signature recipe is inspired by gastronomic trends that merge high cuisine traditions with modern experiments. Thin sheets of gelatinous yogurt dough carefully encase a filling of crab, avocado, and apple, creating a play of textures and aromas. The light acidity of lime enhances the seafood flavor while cilantro adds zest. The dish is finished with sophisticated garnishes—rice and beet chips, floral pollen, and scallions—that provide aesthetic completeness. These ravioli are a true delight for gourmets, offering a balance of freshness, creaminess, and crunchiness, perfect for an elegant dinner or special occasion.