I grew up in a house filled with music. In 1980, when I was just a few weeks old Mom and Dad dropped a whopping $1600 on the best stereo and record player they could find. We wore that stereo out, playing records and tapes over and over again. For years Dad played harmonica in a successful Canadian country band called Straight Clean and Simple but it’s the rock’n roll bluesy stuff he really likes to rip on. I remember sitting at the piano ‘helping’ him write songs. My personal favourite is “I Don’t Like the Way You’re Lookin’ at My Old Lady”. If you ever bump into me on the street I will be glad to sing it for you.
Often, the first thing I do when I walk into our apartment is put on some tunes. If I’m working in the kitchen, there is always music spilling out of the speakers. The Band makes a regular appearance and so when I heard that Levon Helm passed away last Thursday, I was a little bit heartbroken. You may not know who Levon Helm was but you know his voice. Helm was an incredible drummer and known best for his vocals on “Up On Cripple Creek”, “Ophelia” & “The Night They Drove Old Dixie Down”.
So I laid down these beets to Levon’s beats and I thank him for sharing a lifetime of musical talent.
Lime & Sea Salt Beet Chips
6 medium red beets
Zest and juice of 1 lime
3-4 Tbls olive oil
1 Tbls Sea salt
Preheat oven to 315 degrees Fahrenheit.
Wash and peel beets. Using a mandolin, slice beets very thinly. Toss beet slices in lime juice, zest, olive oil and sea salt.
Lay beet slices out on a parchment lined baking sheet and bake 20 - 30 mins. You’ll need to bake in batches. Keep a close eye on them after about 20 minutes as they may burn easily. Remove beets from the sheet as they are finished, light in colour. They will still be a bit pliable when ready and will crisp up as they cool. Carry on with each sheet until all the beets are baked.
Photos and recipe by Maggie Murphy