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
Ingredients
For chips
2 medium beets with stems trimmed to 1 inch (1 lb total, including greens) 1 cup water 1 cup sugar
For curried sour cream
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
Special equipment: a Japanese Benriner or other adjustable-blade slicer; a nonstick bakeware liner such as Silpat
Garnish: fresh chives
Preparation
Make chips:
Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles.
Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more.
Put oven rack in middle position and preheat oven to 225F.
Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer (it's not necessary to use any partial or broken slices) and season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).
Make curried cream while beets bake:
Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3 to 4 minutes. Stir in curry powder and cook, stirring, 1 minute.
Stir shallot into sour cream in a bowl along with chives, salt, and pepper. Serve curried cream with beet chips.
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.
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