Peeled beets shredded, dried until crisp and ground into a deep red powder for color and flavor.
Ingredients
Beets
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.