About the Recipe
This healthier version of nachos is a great way of using up root vegetables with Mexican dips and can be served as a snack or sharing starter when entertaining. By Love Food Hate Waste.
Ingredients
200g fresh beetroot
1 large carrot
No need to peel, just give them a good wash!
1 large sweet potato
Save the peeled skins and use to make stock for soup or stews. Freeze until required.
2 tbsp vegetable oil
Black pepper to season
240g mixed pack salsa, guacamole & sour cream
Preparation
Preheat the oven to 220°C/ 200°C Fan/Gas 7.
Cut off the top and bottom of the beetroot and carrot then clean the skins by scrubbing in water. Peel the sweet potatoes.
Tip: Wear rubber gloves when preparing beetroot to prevent the colour from staining your hands. You could also use up any leftover dips that you have or try making your own salsa from squishy tomatoes, chopped onion and some chilli powder or chopped fresh chillies. You can also use this recipe to make homemade crisps.
Slice the vegetables very thinly, a swivel peeler or a mandolin are best for this but you could also use a knife if you are careful, then gently press between kitchen paper to absorb any excess moisture.
Line three large baking trays with baking parchment and brush with oil. Lay the vegetables on the trays in a single layer, keeping the beetroot on a separate tray to prevent it from staining the other vegetables. Brush the vegetables with the remaining oil, season with black pepper then roast for 25 minutes, turning halfway through. Transfer to a tray lined with kitchen paper and allow to cool completely.
To assemble arrange the vegetable crisps on a plate and serve with bowls of salsa, guacamole and soured cream.