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Beet Ash

January 29, 2019Cole Whitney
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ColoringEasyGarnish
One sprinkle of these dehydrated and baked beet peels punches up any plate with a kick of deep color.

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

  • 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.

  • 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.

  • 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.

Summary
recipe image
Recipe Name
Beet Ash
Author Name
Modernist Pantry
Published On
2019-01-29
Preparation Time
24H0M
Total Time
0H5M
Average Rating
11stargraygraygraygray Based on 1 Review(s)

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