Ingredients

• 2 medium beets with stems trimmed to 1 inch (1 lb total, including greens)
• 1 cup water
• 1 cup sugar
• 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

Instructions

1. Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles.
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.
3. Put oven rack in middle position and preheat oven to 225°F.
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).
5. 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.
6. 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.
7. Stir shallot into sour cream in a bowl along with chives, salt, and pepper. Serve curried cream with beet chips.