Steaming or blanching beets before dehydrating them is a common practice that serves several purposes:

(Note: Steaming is recommended to avoid losing water soluble vitamins in the beets)

1. Enzyme Inactivation: Blanching helps inactivate enzymes present in the carrots. 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.

2. Color Retention: Blanching helps retain the natural color of beets. The process removes air from the tissues, preventing oxidation and the subsequent browning of the carrots during drying.

3. Microbial Reduction: Blanching also helps reduce the microbial load on the beets. While dehydration itself is a method of preserving food, blanching adds an extra layer of protection by reducing the number of microorganisms on the surface of the beets.

4. Rehydration Quality: Beets that have been blanched before dehydration tend to rehydrate more effectively. The blanching process partially cooks the beets, which can make them more porous and better able to absorb water during the rehydration process.

Here’s a basic guide on how to steam or blanch beets for dehydration:

1. Prepare beets: Wash, peel, and cut the beets into the desired size or shape (but no thicker than 1/4″)

2. Steaming: Using a steamer or a steamer basket in a pot, steam for 3-5 minutes. The exact steaming time may vary, so it’s important to monitor the process closely (beets should be slightly soft but not mushy). 

3. 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. The exact blanching time may vary, so it’s important to monitor the process closely (beets should be slightly soft but not mushy)

4. Drain: Once cooled, drain the excess water from the beets.

5. Dehydration: Proceed with the dehydration process.