Beet Chips w Curried Sour Cream

Peel beets w vegetable peeler, then slice paper thin w 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 stand 15 min. Drain in colander, then let stand in colander 15 min more. Put oven rack in middle position and preheat oven to 225. Line a shallow baking pan w nonstick liner, then arrange beet slices snugly in 1 layer and season w salt and pepper. Bake until dry, 1 hr. Immediately transfer to 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, 3-4 min. Stir in curry powder and cook, stirring 1 min. Stir shallot into sour cream in a bowl along w chives, salt and pepper. (Note: chips can be made 5 days ahead and cooled completely, then kept in sealed plastic bag at room temp. Cream can be made 1 day ahead and chilled, covered)

Beets 2 medium
Water 1 c
Sugar 1 c
Shallot 2 T finely chopped
Olive Oil 1 T
Curry Powder 0.75 tsp
Sour Cream 0.75 c
Chives 1.5 T finely chopped