Beet Chips with Thyme & Balsamic Goat Cheese Dip

For the beet chips:
1. Preheat oven to 350ºF.
2. Using a mandoline, cut beets into 1/16 inch slices.
3. Place beet slices into a large bowl and add olive oil and salt. Toss to coat.
4. Lay beet slices out on a large sheet pan in a single layer.
5. Cover with another sheet pan of the same size (optional).
6. Bake beet chips for about 20 minutes and then remove top sheet pan (if using one).
7. Bake the beet chips for another 10–15 minutes, until they start to dry out and turn lighter in color.
8. Transfer beets to a wire rack and let cool. They will crisp up more as they cool.

For the dip:
1. In a food processor fitted with a metal blade, add the goat cheese, Greek yogurt, balsamic, thyme, garlic, and salt.
2. Pulse until dip is smooth and everything is mixed together.
3. Transfer to a small serving bowl.