1. To make the spicy peanut dip, heat the oil in a small pan over medium heat, and fry the shallot and garlic for 3–4 minutes.
2. Stir in the cumin and coriander and cook for a few more seconds, then add the peanut butter, soy sauce, honey and 5 tablespoons water. Stir over low heat until the ingredients are combined. Remove from the heat and mix in the lemon juice. Spoon into a small bowl, cover and set aside.
3. Preheat the oven to 425ºF (220ºC). Cut the potatoes and beets into very thin (2 mm) slices, using the fine slicing blade in a food processor, or slice as thinly as possible with a knife.
4. Place the potato and beet slices in 2 separate bowls and add 1 tablespoon canola oil to each bowl. Toss the vegetable slices until they are coated lightly with oil, then spread them out in a single layer on 3 large nonstick baking sheets. Bake for 35 minutes, turning the vegetables frequently and moving the position of the baking sheets each time you turn the vegetables, until the potatoes are crisp and golden and the beets are firm but slightly moist. Keep a close eye on the vegetable chips to make sure they do not burn. Transfer to a wire rack to cool.
5. To serve, place the bowl of spicy peanut dip on a large serving platter and pile the cooled vegetable chips around it.

PER SERVING

288 calories
7 g protein
18 g total fat
2 g saturated fat
0 mg cholesterol
25 g total carbohydrate
14 g sugars
5 g fibre
150 mg sodium

The beet, which was originally grown for its spinach-like leaves rather than the now more familiar dark red, swollen root, is related to the sugar beet. It has a sugar content similar to an apple. Beets are a good source of folate, a B vitamin essential for healthy blood.