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

Makes 6 servings

　　

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

　　Garnish: fresh chives

　　

Special Equipment

a Japanese Benriner or other adjustable-blade slicer; a nonstick bakeware liner such as Silpat

　　

Make chips:

Step 1

Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles.

　　

Step 2

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.

　　

Step 3

Put oven rack in middle position and preheat oven to 225°F.

　　

Step 4

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:

Step 5

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.

　　

Step 6

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.