Beet powder
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Peeled beets shredded, dried until crisp and ground into a deep red powder for color and flavor.
Ingredients
- Beets
Equipment
- dehydrator
- spice grinder
- airtight jar
Directions
- Scrub the beets well. Cut off the stems, leaves, and root, then peel.
- Shred them, or cut into small pieces with a knife or in a food processor.
- Lay on dehydrator trays covered with parchment paper (mesh sheets will probably get stained).
- Dry at 125°F/52°C for 10-14 hours.
- Test for dryness: the pieces should be crunchy and snap easily.
- If you are keeping them as chips, condition them.
- For powder, pulse the beet chips a few times, then blend until fine. Do not blend too long, since that can make the powder clump.
- Condition the powder so leftover moisture can evaporate: put it back in the dehydrator in coffee filters, muffin papers, or a bowl, or spread it on a lined baking sheet in a warm oven that is turned off.
- Keep in an airtight container, adding a moisture absorber if you like.
Notes
Prep 15 minutes, total about 10 hours 15 minutes. Dried beets store about two years airtight. Uses: add to meals, color pasta and bread. Beets stain hands, boards, and trays.