Slice beet very thinly with a knife or mandolin.
So
I sliced the beets very thinly, tossed them in olive oil and some Thai chili garlic paste (amongst other things), and baked them into spicy, beautiful, crispy bites.
Peel and
slice beets very thinly.
Not exact matches
Very thinly
slice beets, turnips, radishes and carrots; add to the greens.
Remove the onion pouch after about 30 minutes (
slices should be tender and
very lightly browned), and allow
beets to continue cooking until easily pierced with fork, about 50 - 60 minutes (could be more for large
beets).
Peel
beets and
very thinly
slice with a mandolin or knife.
I have used them raw before in a
Beet and Butternut Slaw, and found out the key: make
very thin
slices.
To prepare the
beets,
slice with a mandolin or
very sharp knife to create thin
beet circles.
1 teaspoon white miso paste1 teaspoon sriracha1 / 2 teaspoon toasted sesame oil6 ounces sashimi grade tuna2 sheets nori1 / 2 cup cooked brown sushi rice1 / 4 cup cooked bulgur wheat1 teaspoon unseasoned rice vinegar1 golden
beet,
very thinly
sliced (preferably on a mandoline) 4 avocado slices1 / 2 English cucumber, cut into matchsticks1 / 4 teaspoon sesame seeds2 teaspoons low sodium soy sauce, for serving1 teaspoon pickled ginger, for serving