Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 312 kcal | 88 kcal |
| Protein | 11.6 g | 3.3 g |
| Fat | 1.5 g | 0.4 g |
| saturated | 0.2 g | 0.1 g |
| Carbohydrate | 49.4 g | 14 g |
| sugars | 49.4 g | 14 g |
| Fibre | 20.3 g | 5.8 g |
| Sodium | 566 mg | 160 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.8 kg beetroot or Beetroot Greens
Instructions
- Place the whole beetroot 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 beetroot by rubbing them with your hands (no knife is needed)
- Slice, cube, chop, shred, or french the beetroot, spread on dehydrator trays, and dehydrate at 52 °C for 13 hours. Dehydrated beetroot should feel dry like paper and be somewhat flexible.
- If you wish to make a powder then place the dehydrated beetroot into a blender and pulse until you have a fine powder.
- Wash the greens well to remove any grit. Spread on dehydrator trays and dehydrate at 52 °C for 8 hours. Dehydrated beetroot greens will feel dry to the touch; they are also brittle and will easily crumble in your hands.
- Once completely dried, dehydrated beetroot 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
- The dehydrated beetroot 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.
