• When possible, preserve fresh, locally-grown beets for the best quality and nutritional value.
• Know when fresh beets are available in your state with this seasonal food guide.

• If this is your first time drying or it has been awhile, it is recommended that you read General Drying Information before beginning.  

1. Selection & Ingredients

• Select vegetables at peak quality and flavor. Do not use vegetables that show signs of decay, mold, or bruising. These defects may affect all pieces being dried.
• 15 pounds of beets will yield 1 ¼ lb dried beets (appx 3-5 pints).
• Ice is needed for cooling the beets following cooking 

2. Equipment

• Clean, food-grade dehydrator or oven with drying trays or racks that allow for good air circulation
• • Many types of food dehydrators can be used and are explained in detail in Food Dehydrators.
• Storage containers
  • Clean, dry home canning jars, plastic freezer containers with tight-fitting lids or plastic freezer bags
  • Vacuum packaging is also a good storage option
• Large covered cooking pot (for cooking beets)
• Colander, slotted spoon or strainer 
• Large bowl (for cooling cooked beets in ice water)
• Hot pads
• Cutting board
• Knives
• Timer or clock

3. Prepare Ingredients

• Thoroughly wash beets.
• Cook until tender by boiling, steaming or microwaving. 
• Submerge to cool in a large bowl of ice water.
• Peel.   
• Cut into 1/8-inch strips or slices.

4. Dry

• Arrange prepared beets in single layers on drying trays.
• Dry at 140 degrees F (60°C) in an oven or dehydrator.
• If necessary, turn large pieces over every 3 to 4 hours during the drying period.
  • Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion.
  • Dried beets should be brittle and dark red.
• Total Drying Time: 10-12 hours in a dehydrator (may take up to twice as long in a conventional oven) 

5. Store

• Store small amounts of cooled, dried beets in moisture-vapor-proof containers or bags.
• Label packages with name of product, date and method of pretreatment and drying.
• Store in a cool, dry, dark place or in the refrigerator or freezer.
  • Properly stored, dried vegetables keep well for six to 12 months.
  • Discard foods that have off odors or show signs of mold.

6. Using Dried Vegetables

• Dried vegetables can be eaten ‘as is’ as a snack or part of a meal.
• Adding dried vegetables directly to soups and stews is the simplest way to rehydrate vegetables.