Baked Veggie Chips

Make your own veggie chips: not only is it easy to do, but it's healthier too.  Often, potato chips you buy are fried or cooked with cheap, unhealthful oils, among other things. Here, you can satisfy your craving in a way that delivers a nutritious boost!

1/2 pound fresh beets (about 2 medium) 
1 medium red potato 
1 medium sweet potato 
1 medium parsnip 
2 tablespoons extra virgin olive oil 
1/2 teaspoon sea salt 
1/2 teaspoon garlic powder  
1/2 teaspoon dried oregano  
Dash pepper

Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat.

Arrange in a single layer on racks in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once. 

Servings: ~7 

Adapted from tasteofhome.com 

Farro Beet Salad

Farro is a hearty, chewy grain kind of like wheatberries.  Instead of throwing those beet greens out, chop them finely and add them in- they are kind of like kale. Eat warm or at room temperature. This dish is great for a picnic!

1 red onion, chopped

3 cloves garlic, minced

2 golden or red beets, with greens, sliced

1 cup farro

3 cups water

2 Tbsp olive oil

Salt and pepper to taste

Add onion, garlic, and beets to pan and sauté with olive oil for 15 mins or until onions are translucent and beets are tender.

In a separate saucepan, boil 3 cups of water and add farro. Turn down to simmer and cook until all the water has evaporated. 

Toss the cooked farro in with the veggies and add salt and pepper to taste. 

Serves about 4 

Recipe from theforestfeast.com