Dehydrated Beets and Beet Greens | Commercial Dehydrators

BEETS

1. Place the whole beets into a large pot of boiling water and boil until you can easily pierce them with a sharp knife or skewer. Drain and place in a large bowl of ice water to cool, then slide the skins and tops off the beets by rubbing them with your hands (no knife is needed)
2. Slice, cube, chop, shred, or french the beets, spread on dehydrator trays, and dehydrate at 125°F (52°C) for 12-14 hours. Dehydrated beets should feel dry like paper and be somewhat flexible.
3. If you wish to make a powder then place the dehydrated beets into a blender and pulse until you have a fine powder.

BEET GREENS

1. Wash the greens well to remove any grit. Spread on dehydrator trays and dehydrate at 125°F (52°C) for 8 hours. Dehydrated beet greens will feel dry to the touch; they are also brittle and will easily crumble in your hands.

STORAGE

1. Once completely dried, dehydrated beets should be vacuum-sealed in vacuum bags along with an oxygen pack to remove any residual oxygen,and then double-bagged in Mylar to protect the items from sunlight, heat,and insects
2. The dehydrated beet leaves are fragile, so do not vacuum seal. Place in ziptop plastic freezer bags and then double-bag inside Mylar or store in a canning jar with a lid and oxygen pack.