- 1 pound beets
- Cut the greens and roots off the beets and scrub them well, removing all soil.
- Par cook the beets in a pressure cooker for around 25 to 30 minutes. Or, boil or roast them for approximately 45 minutes. They should be tender enough for you to press a fork into them.
- Drain the beets if needed, and pat them dry with a clean kitchen towel or paper towels.
- Use a mandolin or a sharp knife to slice the beets into ¼ or ⅛-inch slices. The thinner the slices are, the quicker the beets will dehydrate.
- DEHYDRATOR INSTRUCTIONS: Lay the beet slices on the dehydrator sheets in a single layer ensuring they don’t overlap. Dry the slices at 125ºF for about 8-10 hours. Start checking on the beets from around 4 hours. The time it takes for beets to dehydrate can vary massively depending on how thick the slices are, how many there are in the dehydrator, and how much you want to dehydrate them.
- OVEN INSTRUCTIONS: Preheat your oven to 125°F, if possible, or to your lowest setting. Carefully lay your beet slices on a sheet pan in a single layer. Place the baking sheet onto the middle rack for 10 to 12 hours. Check on the beets from around 4 hours, especially if your oven doesn’t have a very low setting.
- Turn the dryer off and allow the beets to cool completely, or remove them from the oven and let them cool on the kitchen counter.
- Store your dried beets as they are in a cool, dark environment in airtight containers, or grind them up to make beetroot powder.
- Most ovens don’t maintain consistent temperatures at low settings, so cooking times vary significantly. Check on your beets from around 4 hours, especially if you have an oven that doesn’t have very low settings.
- You can make beetroot powder by dehydrating the beets completely and then grinding them up in a coffee grinder or blender. Use the powder in smoothies, sauces, or salad dressings for added nutrients and a vibrant burst of color. Or use them in baking, for example, in red velvet cake.
- For dehydrated beet chips as a snack, don’t dehydrate them until they’re completely dry. Only leave them in the oven or dehydrator for a few hours until they’ve reached the desired moisture level and may bend without snapping.
- To dehydrate beets for long-term storage, dehydrate them until they can no longer bend but snap.
- To rehydrate dehydrated beets for cooking, soak them in cold water for around two hours, or cook them in a pressure cooker on high for approximately two minutes.
- Prep Time: 30 minutes
- Category: Snack
- Method: Dehydrator
- Cuisine: American
Keywords: dehydrated beets, how to dehydrate beets, preserving beets