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.