1 Zone / 16 Tray / 28 sq. ft Tray Areaview
- Beets or Beet Greens
- 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)
- Slice, cube, chop, shred, or french the beets, spread on dehydrator trays, and dehydrate at 125°F for 12-14 hours. Dehydrated beets should feel dry like paper and be somewhat flexible.
- If you wish to make a powder then place the dehydrated beets 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 125°F for 8 hours. Dehydrated beet greens will feel dry to the touch; they are also brittle and will easily crumble in your hands.
- 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
- 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.