Ingredients
- 227g (8oz) Beet peels/thin scraps, no ends
- 5g (1 tsp) Salt
Equipment
- Dehydrator
- Sheet Pan With Wire Rack
Timing
Active Time: 5 Minutes
Total Time: 4 – 24 Hours
Yield
¼ Cup
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Dehydrate
Sprinkle the beet peels/thin scraps with salt.
Place on a dehydrator tray and dehydrate at 135°F for 24 hours.
If you don’t have a dehydrator simply place on sheet pan with a wire rack and bake in the oven at 200°F for 2-3 hours or until dry and brittle.
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Bake
Pre-heat an oven to 375°F.
Place the dried beets on a sheet pan with a wire rack and bake for 5-10 minutes until the reach a dark brown color and smell charred. They should not be smoking or have any burns that result in white ash. They just need to be a very dark brown.
Remove the beet scraps from the oven and allow them to cool.
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Grind
Place the charred beet scraps in a spice grinder and grind them into a fine powder.
Store in a sealed container or use immediately as a garnish or a flavoring in soups and stews.
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