Dehydrated Candied Beets Recipe


— By Tammy Kimbler


5 large beets
1 tbs olive oil
choice of spices


Bring a large pot of water to boil. Wash and peel the beets, then slice into 1/4 inch rounds. Blanch the beet slices for 3 minutes. Drain. Lay on a cookie sheet that has been filmed in olive oil. Brush the tops of the beets with oil. Sprinkle with sugar, salt and spices. Turn slices over and repeat on the other side. If using a dehydrator, transfer your slices to a drying mat.

Set your dehydrator on the highest setting, or your oven on the lowest setting. After 2 hours, check the beets. You want them shriveled but still chewy, not dry and tough. Continue drying in half hour increments until they are done. Because these beets are not completely dry, they should be stored in the fridge. They should last several weeks, but I ate mine so quickly that they didn’t make it that far.

Related Blog Post: Candied Beets
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