How to Dehydrate Beets
This post may contain ambassador, sponsored or affiliate links. Feel free to read my disclosure policy.
When it comes to beets, dehydration is a fantastic way to add some excitement to your meals: they’re delicious, nutritious and versatile. They are perfect for adding flavour and depth to soups, stews, and other dishes that require a hearty base. Alternatively, you can sprinkle them on top of your salads for a nice crunch, or make something as creative as beet powder.Â
Snapshot
Special Prep
Boil or blanch
Temperature
135°F
Time
12 hours
Mass Change
Approx 90% decrease
How to prep beets for dehydrating
Boil whole or cubed beets; blanch or steam shredded or match-sticked beets. Boiling or blanching beets before dehydrating them serves several purposes:
- Dehydration process: Raw beets are quite dense and fibrous. Cooking softens them, making them easier to slice thinly and dehydrate evenly.
- Rehydration quality: Beets that have been cooked prior to dehydrating rehydrate more effectively – and into a better texture.Â
- Color retention: Blanching helps retain the natural color of beets.Â
- Microbial reduction: The brief heating process kills surface bacteria and enzymes that can cause spoilage.
Enzyme inactivation:Â Enzymes are natural substances that can cause changes in color, flavor, and texture in fruits and vegetables, even after they are harvested. By blanching, you deactivate these enzymes, helping to preserve the quality of the beets during dehydration.
Here’s a basic guide on how to boil, steam or blanch beets for dehydration:
Prepare beets: Wash, peel, and cut the beets into the desired size or shape (but no thicker than 1/4″)
- If boiling (whole or largely cubed beets): Bring a pot of water to a boil and immerse the beets in the boiling water until tender. The exact boiling time will vary on the size of the beets, so it’s important to monitor the process closely (beets should be soft but not mushy)
If steaming: Using a steamer or a steamer basket in a pot, steam for 3-5 minutes. Less time is needed for shredded or match-sticked beets (about 2 minutes). The exact steaming time may vary, so it’s important to monitor the process closely (beets should be slightly soft but not mushy)
If blanching: Bring a pot of water to a boil and immerse the beets in the boiling water for a short period, typically 2-3 minutes. Less time is needed for shredded or match-sticked beets (about 1 minute). The exact blanching time may vary, so it’s important to monitor the process closely (beets should be soft but not mushy)
Transfer to an ice bath: Once cooked, transfer to an ice bath to prevent over cooking
Drain: Once cooled, drain the excess water from the beets
Dehydration: Proceed with the dehydration process.
How to dehydrate beets
Basic Steps:
- Slice, chop or shred beets into the desired size or shape (but no more than 1/4″ thick; maintain consistent thickness as best possible)
- Steam for 3-5 minutes, or blanch for 2-3 minutes; beets should be slightly soft but not mushy (30 secs-2 minutes if shredded)
- Drain and arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (no over lapping)
- Place in dehydrator and dehydrate at 135°F for about 5 hours
It’s that easy!
Notes:
- Tip: use a mandoline slicer to best maintain consistent thickness
- A mesh liner is required for beets (otherwise they will fall through the trays)
- Dehydrating times may vary (the water content in the beets, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
Â
How do you know when beets are fully dehydrated?
Beets will be dry to the touch and quite stiff, but somewhat flexible. No moisture should excrete when split in half and squeezed.
Jar test: If eager, you can place your beets in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the beets become squishy or tacky) you know there is still moisture and more dehydrating time is needed.Â
Note: You technically can’t over dehydrate beets. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.Â
Fresh to dehydrated conversion measurements ​
90%
The mass and weight of beets decreases by about 90% once dehydrated.
Ex. 1 cup chopped beets
- Pre-dehydrated:Â 165g | 1 cupÂ
- Dehydrated: 15g | 3 tbsps
Check out our shop!
A collection of handy knick-knacks to elevate your outdoor cooking experience
How to store dehydrated beets:
Here are some tips to help you maximize the shelf life of your dehydrated beets:
- Allow to cool after dehydrating before storingÂ
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, beets should have a shelf life of several years.
Â
Rehydrating Dehydrated Ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!Â
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
Before Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavors more easily when cooked, making dishes more flavorful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating dehydrated beets:
Dehydrated beet to water ratio is typically 1 : 1 – 1.25
 Per 1/4 cup of dehydrated beets:
Quick Simmer
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 5 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/4 cup boiling water and stir
- Let soak for 12-15 minutes
Add water & refrigerate
- Add 1/4 cup boiled water and stir
- Allow to cool, place in fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.
FAQs
Can I use canned beets?
Yes, you can dehydrate canned beets! Whenever using canned ingredients, always check the label. Choose brands that contain only beets, water, and possibly salt, while avoiding those with additives (some additives can impact the dehydrating process).
Can I dehydrate pickled beets?
Oh yes! In fact, they make for a tasty snack. Just make sure to slice them into rounds or cubes before dehydrating.Â
Can I use an oven to dehydrate beets?
Not unless your oven can maintain a low temperature of around 135°F (57°C). Beets need to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the beets or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
How to Dehydrate Beets
When it comes to beets, dehydration is a fantastic way to add some excitement to your meals: they're delicious, nutritious and versatile. They are perfect for adding flavour and depth to soups, stews, and other dishes that require a hearty base. Alternatively, you can sprinkle them on top of your salads for a nice crunch, or make something as creative as beet powder.Â
Notable Equipment
- 1 Dehydrator
Ingredients
- Beets, sliced, chopped or shredded
Instructions
- 1. Wash and peel beets using a peeler or pairing knife
- 2. Slice, chop or shred beets into the desired size or shape (but no more than 1/4" thick; maintain consistent thickness as best possible)
- 3. Boil, steam or blanch until tender (see notes for which method is best for different styles of beets)
- 4. Once tender, immerse in an ice bath to avoid over cooking
- 5. Drain and arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over-lapping)
- 5. Place in dehydrator and dehydrate at 135°F for about 12 hours
Notes
- Steaming is recommended over blanching to avoid losing water soluble vitamins in the beets
- Use a mandoline slicer to best maintain consistent thickness
- Dehydrating times may vary (the water content in the beets, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
- If boiling (whole or largely cubed beets): Bring a pot of water to a boil and immerse the beets in the boiling water until tender. The exact boiling time will vary on the size of the beets, so it’s important to monitor the process closely (beets should be soft but not mushy)
- If steaming: Using a steamer or a steamer basket in a pot, steam for 3-5 minutes. Less time is needed for shredded or match-sticked beets (about 2 minutes). The exact steaming time may vary, so it’s important to monitor the process closely (beets should be slightly soft but not mushy).Â
- If blanching: Bring a pot of water to a boil and immerse the beets in the boiling water for a short period, typically 2-3 minutes. Less time is needed for shredded or match-sticked beets (about 1 minute). The exact blanching time may vary, so it’s important to monitor the process closely (beets should be soft but not mushy).Â
Tried this recipe?
Click on the stars to leave a rating!
Share:
Leave a comment or question:
0 Comments
The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
