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.
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).
- 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).
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