Don't assemble these hors d'oeuvres until the last minute, or the chips will get soggy.
Active time: 20 min Start to finish: 2 hr
• Beet chips can be made 5 days ahead and cooled completely, then kept in a sealed plastic bag at room temperature. • Curried sour cream can be made 1 day ahead and chilled, covered.
Recipe information
Yield
Makes 6 servings
Ingredients
For chips
For curried sour cream
Special Equipment
Preparation
Make chips:
Step 1
Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles.
Step 2
Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more.
Step 3
Put oven rack in middle position and preheat oven to 225°F.
Step 4
Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer (it's not necessary to use any partial or broken slices) and season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).
Make curried cream while beets bake:
Step 5
Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3 to 4 minutes. Stir in curry powder and cook, stirring, 1 minute.
Step 6
Stir shallot into sour cream in a bowl along with chives, salt, and pepper. Serve curried cream with beet chips.
