to bake - red velvet beetroot chocolate chips

Red velvet cakes and cupcakes often use beetroot for their beautiful burgundy color and earthy sweetness.
Here, I skipped straight to the source to make red velvet chips, and trust me - they are a chocolatey, earthy, sweet and salty delight.

Foodfact:
Corresponding with their color, beets tend to benefit blood related components of the body: they lower blood pressure, give a super performance boost if eaten before exercising (seriously - try it before a run and see) and boost blood flow to the brain, combatting dementia and enhancing brain function.

Red velvet beetroot chocolate chips
recipe inspired by @notcrazyhealthy
recipe type: to snack, to serve on the side

What you need:
One large beet or 2 small ones, peeled and sliced as thin as possible
1 tablespoon avocado oil or melted coconut oil
2 heaping teaspoons unsweetened cocoa powder or carob powder
1/4 tsp sea salt
1/4 tsp vanilla powder (optional)

what to do:
Combine all ingredients in a medium bowl and mix until the beets are well coated in oil and cocoa.
Place in a single layer, not touching each other, on a parchment lined baking sheet, then bake for 8 min at 200 degrees C.
Remove from oven and reduce heat to 90 degrees C before baking for an additional hour. Remove, let cool, and munch away!

You can easily make this into a raw version. Just use raw cacao or carob. And place the red beet slices in the dehydrator until crisp.