If asked, I'd say that the rose is my favorite flower, but my husband knows better than to bring any home today. It's not that roses on Valentine's Day is a cliché… something so classic and eternally beautiful can never be that. I guess my objection is the mass-marketed, factory-farmed, ridiculously-priced aspect. Yet, as symbols of love and romance, they are undeniable. So, while there will be no long-stemmed, hothouse-forced, All-American Beauties in my house today, there will still be roses!
bull's blood beet chips on Couer de Bray (cow)
candy cane beet chips on Bonne Bouche (goat)
microwave beet chips
beets
1 quart water
1 Tblsp kosher salt
olive oil in a mister bottle
Slice the beets thinly on a mandolin so that they are slightly thicker than a credit card. (If your beets are round and you wish to make roses by embedding them in cheese, they will need to be tapered on one end like a rose petal.)
Add the salt to the water (yes, it's a lot of salt, but neccessary for proper dehydration) and bring to a boil. Drop in about a dozen beet slices at a time and boil for about 3 minutes, (adding more water to maintain the level or it will become too salty as it evaporates) or until they become flexible. Remove beets with a slotted spoon and spread out on paper towels. Blot the tops dry with additional towels. Transfer slices to a sheet of parchment paper on a flat, microwave-proof dish in a single layer. Spray the tops lightly with olive oil. Flip them over and mist again. Place beets in microwave and cook on high power for 1-2 minutes, depending on the wattage of your microwave (run a trail with a few beets to confirm the time— they should become crisp within a minute of removing them from oven). Repeat with remaining beets. Store in an airtight container at room temperature.
Playing with Fire and Water 
I agree about those dumb red Valentine’s day specials. But these are beautiful roses. I’m pausing before trying because you mention the amount of salt is “a lot” but I’m seeing only one teaspoon in a quart of water… which didn’t seem very “a lot” to me. Did you mean 1 tablespoon or some bigger amount?
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Thanks for catching that! Yes, it is 1 Tablespoon salt per quart of water.
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Linda, you never cease to amaze me. These beet roses are every bit as beautiful as their inspiration.
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this post was amazing thanks
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awesome thanks 4 sharing this post with us
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This block are so beautiful,thanx for sharing with every one
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Ice Cream Display
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I also think these are beautiful, so much so that i tried making them this afternoon and although i hate to be the only negative comment i must admit i was unsuccessful in execution. i followed the recipe and directions exactly as written and my chips came out sorta stiff-ish sorta soggy. after trying to re-microwave them they just became sorta jerky like. any suggestions?
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Loren,
It sounds like you didn’t take them far enough in the microwave. The next stage after soggy and jerky-like is crisp and brittle, but only after they’ve cooled for a minute or so. If they turn papery, try applying a bit more oil. When I’ve made these on a humid day, they loose their texture, but that can be restored by a quick blast back in the microwave or a 325F oven. I hope you give it another try, with better results.
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hah thanks, i tried microwaving longer, unfortunately they actually burst into flames in the microwave! oops! i got a few to turn out like chips but the textures were inconsistent and the majority werent right. perhaps its best if i stick with deep fryer for my chips 🙂
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