I am excited to unwrap the next four posts of Vogue Gardening for which I collaborated with the very talented and sweet Lydia Zarling. A self-taught portrait photographer, Lydia’s photos capture a kaleidoscope of color that highlight the essence of nature’s bounty.
She resides in Missoula, Montana but she often travels. Her work mostly consists of portraits but she also enjoys taking pictures of animals, wildlife and sporting events. Her recent interest in fashion photography has highlighted her artistic hand. Doubling as a make-up artist she can create art in real life and capture it behind the camera.
“The more I shoot, the more I learn about the creativity, simplicity & edge to my photography.” ~Lydia Zarling
You can view more of her work on Instagram here. and Facebook here.
Beets are the featured vegetable for Vogue Gardening this week and carrots, sweet corn and whole wheat will be featured throughout the remaining weeks of September along with tasty recipes that will leave you longing for the inevitable change in seasons. I will transition into Autumn with juicy apples and creamy squash to conclude the summer series.
Earthy and eager to stain, this vegetable can be a tough sell. So, I wanted to share a recipe that maybe even the least of beet eaters would enjoy. To prove these beet chips are for haters and lovers alike I called my Dad to join me for a late afternoon snack. I paired the beets with potatoes (pure distraction) and served with a cold brew. I can attest, both are sure to please!
Originally, it was the beet greens that were consumed. It wasn’t until the Ancient Roman era that the sweet beet root was cultivated. I appreciate the earthiness and texture of beet greens so I often make a rough pesto with each beet harvest. It’s a favorite of mine served over steak.
Beet Chips // serves about 6
1 small bunch of red beets, about 4-6
Canola oil
Seal salt to taste
Wash beets and thinly slice. I used a mandolin on the second setting, but you could also use a knife. Just be sure to slice them very thin so they fry quickly.
Add canola oil to a fry pan and heat until thermometer registers 350 F. If you do not have a thermometer, test oil temperature by adding one beet chip. If it sizzles and fries, the oil is hot enough. Add beets chips in batches and fry until crispy and outer edges start to turn golden brown. About 4 to 5 minutes. Be sure to not overcrowd pan with beets, as oil temperature will decrease and they won’t fry well.
Remove beet chips with a slotted spoon. Place on a plate lined with paper towels. Sprinkle with sea salt. Repeat until all beets have been fried.
Allow oil to cool, then filter, and store it in a cool dry place for reuse. I will only reuse it once. If you are unsure if you should use it again, check the color and smell against fresh oil.
