Baked Beet Chips with Avocado and Goat Cheese Dip {Food Matters Project}

This recipe almost didn't happen...and I have my own stupidity to thank.

I started my Sunday evening really excited about this recipe.  We don't eat a lot of beets so I thought this would be my perfect opportunity so sneak in a few and get my family to try something new!

So I pulled out my mandolin slicer and got going.  I didn't get very far though.  And I'll spare you the scary and yucky details but I quickly turned off my oven, called for help and headed to my closest urgent care facility.  Two hours, three stitches and a swollen finger later, I reluctantly came back to my kitchen for a second try at this recipe. 

Long and painful story short friends, please take my experience as a PSA to you to always use the protective holder on the mandolin....or you'll need stitches :) 

Which is also why I didn't make many of these chips...but I wish I did! They are absolutely delicious!  I think I'll wait to I get my stitches out to make these again!

Baked Beet Chips
3-4 large beets
2 tbsp extra virgin olive oil
1 tsp kosher salt and pepper

Preheat the oven to 350. Using a mandolin or a sharp knife, slice the beets into thin slices.  Toss with the olive oil, sprinkle with salt and pepper, and lay into one layer on a baking sheet.  Bake for 15-20 minutes until crisp.  Cool on a wire rack until completely cool.

Avocado and Goat Cheese Dip
1 large avocado
2 tbsp fat free sour cream
2 oz of goat cheese
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp Cajun seasoning
1 tsp lemon juice
salt and pepper to taste

Combine all ingredients in a bowl and mix until well combined.

For the original recipe for this week, visit Meg's page My Whole Food Romance! Or click here to see what the other member of the project made this week!