From: Gina Chersevani, EatBar, Arlington, VA. Yield: 1 serving.
6-8 medium sized beets, peeled but left whole
3 cups of sugar
Place beets in medium-sized pot with sugar; cover with water. Cook 30 minutes over medium flame until semi-soft. Take beets off the flame and drain liquid in a container; keep beets on the side. Allow to cool and then slice thinly, roll in sugar and place on cookie sheet in 250° oven for about 1½ hours, until crispy.
3 oz. Cava or Champagne
1 oz. beet syrup
1 beet chip
In a champagne glass, pour the beet syrup, then the champagne; garnish with sugared beet chip.