Name: Beet Chips with Curried Sour Cream
Yield: Makes 6 servings
Ingredients: 2 medium beets with stems trimmed to 1 inch (1 lb total, including greens); 1 cup water; 1 cup sugar; 2 tablespoons finely chopped shallot; 1 tablespoon olive oil; 3/4 teaspoon Madras curry powder; 3/4 cup sour cream; 11/2 tablespoons finely chopped fresh chives; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Garnish: fresh chives; a Japanese Benriner or other adjustable-blade slicer; a nonstick bakeware liner such as Silpat

Don't assemble these hors d'oeuvres until the last minute, or the chips will get soggy.

Active time: 20 min Start to finish: 2 hr

Cooks' notes:

• Beet chips can be made 5 days ahead and cooled completely, then kept in a sealed plastic bag at room temperature. • Curried sour cream can be made 1 day ahead and chilled, covered.

Recipe notes

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