When you dehydrate beetroot, you’re left with a versatile ingredient that can easily be stored and used in an array of recipes.
Dehydration removes the moisture from the beetroot, which not only preserves it, but also makes it lighter and more portable.
Ideal for snacks on-the-go or for adding a burst of flavor to your meals without the bulk.
Your culinary repertoire can benefit from the addition of dehydrated beetroot in many forms.
Once dried, the beetroot can be ground into a fine powder to be used as a natural food colorant or a flavor booster in smoothies, soups, and seasoning blends.
The concentrated sweetness and earthy undertones of the beetroot are also perfect for creating visually stunning and deliciously intricate dishes.
And, since dehydrated beetroot can be rehydrated, you can enjoy the convenience of having beetroot on hand at any time, without the need for immediate refrigeration.
Benefits of Dehydrating Beetroot
When you dehydrate beetroot, you effectively extend its shelf life while preserving much of its nutritional value. This process ensures that beetroots, typically perishable, can be stored for months. Here’s why you might consider dehydrating beetroots:
Nutrient Retention: The dehydration process maintains a high level of nutrients. Beetroots are rich in antioxidants, fiber, vitamin C, iron, and folate. These nutrients are retained well during the drying process.
Flavor Concentration: As the water content reduces, flavors become more concentrated. Your dehydrated beets pack a more intense earthy taste, perfect for adding depth to your dishes.
Versatility in Storage: Unlike their fresh counterparts, dehydrated beetroots don’t require refrigeration, making them ideal for your pantry or as a travel companion.
Convenience: Dehydrated beetroot is ready to use at your convenience, without the need for peeling, chopping, or cooking.
Selecting and Preparing Beetroot
To ensure optimal results when dehydrating beetroot, it is essential to start with high-quality fresh beets and prepare them carefully. The process involves selecting the best beetroots, thoroughly washing and peeling them, and slicing them into uniform pieces.
Choosing Fresh Beetroots
When selecting beetroots for dehydration, look for firmness and a vivid color, indicators of freshness. The beets should be free of visible cuts and bruises, which can affect both the texture and the taste of the final product. The best beets for dehydrating are medium-sized; too small and they’ll shrink excessively, too large and they may take too long to dry.
Washing and Peeling
Before dehydrating, your beets need to be clean. Rinse them under cold water to remove any dirt, debris, or soil.
It’s important to wash beetroots thoroughly, as they grow underground and can have dirt embedded in their skin.
After washing, use a peeler or a sharp knife to peel the beetroots if you prefer them without skin, as it can become tough when dried.
Slicing the Beetroot
For uniform drying, slice your beetroots into even pieces.
You can use a sharp knife on a cutting board or a mandoline for consistent thickness, which is key for even dehydration.
Aim for slices between 1/8 to 1/4 inch in thickness.
Consistent, uniform slices ensure that the beetroots will dehydrate at the same rate, preventing some pieces from becoming overly dry or remaining moist while others are perfectly done.
Dehydrating Beetroot Methods
Dehydrating beetroot allows you to preserve its rich nutritional value and earthy flavor for various culinary uses. Each method has its own set of steps suited for different preferences and equipment availability.
Using a Dehydrator
To dehydrate beetroot using a dehydrator, start by washing and peeling your beetroots. Slice them into uniform pieces to ensure even drying.
Place the slices in a single layer on the dehydrator trays, leaving some space between them to allow air to circulate.
Set your dehydrator to a temperature between 125°F to 135°F.
The drying time can vary from 8 to 10 hours, but it’s essential to check periodically for dryness.
Beetroot is fully dehydrated when it is brittle or snaps cleanly.
Oven Drying Method
If you don’t have a dehydrator, the oven makes a suitable alternative.
First, preheat your oven to its lowest setting, ideally around 140°F to avoid cooking the beetroot instead of dehydrating it.
After preparing your beetroot slices, arrange them on a baking sheet lined with parchment paper.
Place them in the oven, leaving the door slightly ajar to reduce humidity and allow moisture to escape.
Rotate the trays occasionally and check for doneness after 6 to 8 hours. The beetroot should feel completely dry to the touch.
Alternative Sun-Drying
In the absence of a dehydrator or an oven, sun-drying is an age-old technique that you can use.
This method requires consistent, hot, and dry weather with good airflow.
Prepare your beetroot slices and place them on clean trays or screens in a single layer.
Cover with a net or cheesecloth to protect from insects and dust.
Position your trays in direct sunlight and bring them inside during the night to avoid dew.
This process may take a couple of days. Ensure the beetroot slices are devoid of any water content and are crisp before storing.
Post-Dehydration Handling
Once your beetroots are dehydrated, proper handling is crucial to maintain their quality and extend shelf life. Immediate attention to cooling and checking for adequate dryness ensures lasting freshness and prevents spoilage.
Cooling and Checking Dryness
After dehydrating your beetroots, let them cool to room temperature before packaging.
This prevents condensation that could introduce moisture, potentially causing mold.
To ensure your beetroots are sufficiently dry, check that they are hard and brittle.
Any flexibility indicates residual moisture which could compromise their storage quality.
Storage Options
For optimal longevity, store your dehydrated beetroots in airtight containers to protect against moisture and odors. You might opt for:
Glass jars with tight lids
Vacuum-sealed bags which remove excess air
Plastic containers with seals
For an extra layer of protection, consider wrapping your beetroots in parchment paper before placing them in containers.
Store in a cool, dark place like a pantry to minimize exposure to light which can degrade the beetroots.
For extended storage, you may refrigerate them, however, ensure that your refrigerator is free of moisture which could affect the produce.
Regular checks for any signs of moisture or spoilage are recommended to ensure that your beetroots maintain their quality.
Using Dehydrated Beetroot
Dehydrated beetroot offers you a compact, flavor-rich ingredient perfect for diverse culinary creations. The vibrancy of its color and earthiness of its flavor are retained through dehydration, allowing you to use it both in rehydrated form and as a dry component in your dishes.
Rehydrating Beetroot
To rehydrate your dehydrated beetroot, simply soak it in warm water until it returns to its original texture.
The specifics of timing may vary, but typically, a period of:
30 minutes for beetroot slices
10 to 15 minutes for beetroot shreds
Culinary Applications
Snacks: Enjoy dehydrated beet chips as a healthy, light snack by seasoning them with herbs and spices of your choice.
Their crisp texture makes them a perfect standalone treat.
Beetroot powder: This versatile form can be used to add color and flavor to:
Check for Dryness: Properly dehydrated beet chips should be brittle, with no detectable moisture.
Spoilage Prevention: Store in a cool, dry place away from direct sunlight; moisture and light can lead to spoilage.
Specifics for dehydrated beet chips:
For crunchy beet chips, slice your beets paper-thin, and after dehydrating, seal in an airtight container to preserve crispness.
In contrast, if boiling or pressure cooking beets prior to dehydrating for other culinary uses, you may want to cool them quickly using ice water before slicing to retain their vibrant color and to handle them easily.
Remember, dehydrated foods like beets can last a long time but inspect them regularly for signs of spoilage, especially if they weren’t fully dried or are stored in less than ideal conditions.
Frequently Asked Questions
This section aims to answer common inquiries regarding the process of dehydrating beetroots for culinary purposes, focusing on practical methods and tips to help you achieve the best results.
What is the optimal temperature and time for dehydrating beets in an oven?
For oven dehydration, you should set the temperature to around 140°F (60°C).
Sliced beets typically take 8 to 10 hours to dehydrate fully, but the exact time can vary based on the thickness of the slices and moisture content.
Can beets be dehydrated in an air fryer, and if so, what is the procedure?
Yes, beets can be dehydrated in an air fryer.
To do so, slice the beets thinly, lightly coat them with oil if desired, and set the air fryer to its lowest setting, typically around 180°F.
Dehydrate for about 2 hours, or until the beet slices are sufficiently dried out.
Is it necessary to cook beets before dehydrating them for culinary uses?
It is not strictly necessary to cook beets before dehydrating; however, blanching them for about 10 minutes before drying can enhance color retention and potentially reduce drying time.
What are the steps to making beet powder from dehydrated beets?
Once your beet slices are fully dehydrated and cooled, you can grind them into powder using a food processor, spice grinder, or blender.
Store the resulting beet powder in an airtight container, away from direct sunlight.
How can dehydrated beets be utilized in recipes?
Dehydrated beets can be rehydrated and used in salads, soups, and stews.
Furthermore, they can be ground into powder for use as a natural food colorant, flavoring agent, or nutritious addition to smoothies and baked goods.
Does dehydrating beets affect their nutritional value?
Dehydrating beets does lead to some loss of nutrients, particularly water-soluble vitamins. However, the majority of minerals and fiber are retained. Dehydrated beets still contribute a valuable nutrient profile to your diet.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
