This dish is a favorite afternoon snack in my house. It has fiber to fill us up until dinner and protein to keep us moving to all of our afternoon activities.

Ingredients

• 3 large beets with beet greens attached

• Hummus for dipping

Staples: olive oil, salt and pepper

Directions

Preheat oven to 425 degrees

Line 2 baking trays with foil paper

1. Cut beets off stems. Peel beets and thinly slice. Place beets in a single layer on one tray. Cut off 6-8 beet leaves removing stems. Place whole leaves in a single layer on second tray.

2. Drizzle 1 tbsp olive oil on beets and 1 tbsp on leaves. Season with salt and pepper.

3. Place both trays in oven. Cook for 10-15 minutes and remove tray of leaves. Set aside to cool. Cook beets for 30 more minutes turning halfway through.

4. Place beet chips and leaves on a plate and serve with 1-2 tbsp of  hummus.