Rustic Beet and Parmesan Crisps with Whipped Ricotta, Honey, and Thyme

Instructions

1. 1

   Preheat the oven to 160 °C / 325 °F and line two baking trays with parchment paper.

2. 2

   Pat the beet slices very dry with paper towels. Place them in a bowl and toss with the olive oil, salt, and black pepper until evenly coated.

3. 3

   Arrange the beet slices in a single layer on the trays, leaving space between them. Bake for 20 minutes at 160 °C / 325 °F.

4. 4

   Remove the trays from the oven, carefully flip the slices, and sprinkle the finely grated Parmesan over the top of the beets. Return to the oven and bake for 8 to 10 more minutes at 160 °C / 325 °F, or until the edges are dry and the Parmesan is golden. Watch closely at the end so they do not burn.

5. 5

   While they bake, make the dip: in a bowl combine the ricotta, plain Greek yogurt, honey, chopped fresh thyme, lemon zest, and lemon juice. Whisk with a spoon or small whisk until creamy and light.

6. 6

   Let the beet and Parmesan crisps rest for 5 minutes out of the oven so they finish crisping up.

7. 7

   Serve the crisps with the whipped ricotta dip in a small bowl. Finish with extra fresh thyme leaves and, if desired, a thin extra drizzle of honey.