Beet Powder
Preserve your fresh beets by making beet powder.
Equipment
- A knife and vegetable peeler
- A baking sheet or dehydrator trays
- An oven or dehydrator
- A food processor, spice grinder, or high-powered blender
- An airtight container for storage
Materials
- 3 Beets medium-sized
Instructions
Prep the Beets:
- Wash and peel the beets thoroughly to remove any dirt or debris.
- Slice the beets into thin, even slices. The thinner the slices, the faster they’ll dry. Aim for 1/8-inch thickness if possible.
Dehydrate the Beets (Oven Method):
- Preheat the oven to the lowest possible temperature, typically around 120°F to 175°F.
- Place the beet slices on a baking sheet lined with parchment paper, making sure they are spread out in a single layer with no overlapping.
- Put the tray in the oven and leave the door slightly ajar to allow moisture to escape.
- Dry the beets for 3-4 hours. Check periodically to make sure they don’t burn. The beets are ready when they are completely dry, brittle, and break easily.
Dehydrate the Beets (Dehydrator Method):
- Place the beet slices on the dehydrator trays in a single layer.
- Set the dehydrator to 125°F (52°C) and dry for 6-8 hours or until the slices are completely dry and brittle.
- Once the beets are fully dried, let them cool completely.
Grind into Powder:
- Add the dried beet slices to a food processor, spice grinder, or high-powered blender.
- Pulse until the beets are ground into a fine powder. Pause and shake the container to make sure everything is grinding.
Store the Beet Powder:
- Transfer the beet powder to an airtight container, and store it in a cool, dark place.
- Homemade beet powder can stay fresh for up to a year if stored properly. Use it within 6 -12 months for best results.