I love experimenting with the various vegetables we are growing in our garden, especially when we have a huge bounty and really do not know what to do with it. The dehydrator to the rescue for yet another vegetable powder. I am currently a bit obsessed with vegetable powders, can’t you tell? Well, they’re fun to make, and powders take up a lot less space than canned or frozen vegetables. And since beets are high in antioxidants and anti-inflammatory phytonutrients, and help support liver detoxification, this powder is very healthy. And 1 tsp of beet root powder has the equivalent nutrition of one whole beet! That’s pretty powerful. This red beet powder can be used in gravies, sauces, soups, or to provide color in any recipe. It can even turn your burger buns or pancakes beautifully pink.
- Peel and grate some beets. I like to use those beets that have been in our garden a bit too long and are somewhat big.
- You do not need to blanch or cook the beet first, since heat destroys the beet pigments.
- Spread the grated beet root in an even layer on some parchment paper, put them on the trays of your dehydrator and dry them 20 till 24 hours at 52°C until dry and brittle. This took me 24 hours, but it depends on the humidity in the area where you are drying it.
- Let the dehydrated beet shreds rest on the racks for an hour or so to let them cool and to make sure they are very dry.
- Grind the dry beet shreds in a coffee grinder and sift to remove any larger particles.
- Keep your beet powder in an air-tight container in a cool, dry and dark place.
- With time, pigments in the powder will oxidize to yellow-brown color.