Freshly blended beetroot powder filled to the top of a jar and spilled all around.

How to Make Homemade Beetroot Powder (In Oven)

Recipe By : Michelle McCowan

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Learn how to make homemade beetroot powder in the oven! It's a delicious nutrient booster that can also act as a natural food colouring. Plus, it's a great way to preserve beets without a dehydrator, freeze dryer, or canning equipment.

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Prep Time 10

Cook Time 1 45

Total Time 1 55

Dietary DF, GF, Nut Free, Oil Free

Season(s) Autumn, Summer

Difficulty Moderate

Yield ¾ Cup

Equipment

Oven
Baking Sheet
Cheese Grater
Blender
Unbleached Parchment Paper (Optional)

Ingredients

▢ 2 lbs Beetroot (about 4 -5 Medium Beets)

Instructions

First, preheat your oven to the lowest temperature (150 - 200°F). I Find That drying the beets at 150 - 180°F yields the brightest colour.
Next, peel the beets and shred them with a cheese grater. You can also use a mandolin to cut them into thin slices, or an electric chopper or food processor to blend them down into small pieces. The more even the shreds or slices are, the better.
Spread the shredded beetroot evenly on a baking sheet, making sure it is not overcrowded. Leaving plenty of space is key, as overcrowding can result in longer drying times. This can also cause the beetroot to dry unevenly, which can turn the powder brown or burnt orange.
To ensure there is enough space, I typically divide the shredded beetroot between two 10x15 baking sheets. I prefer this size since they easily fit on the same oven rack, eliminating the need to dry them separately.
Once evenly spaced, place the beetroot in the oven, stirring every 30 minutes until it is crisp to the touch. The time can vary depending on the temperature and spacing. A well-spaced batch can take as little as 1 hour and 30 minutes. However, I typically find it takes 1 hour and 45 minutes to 2 hours.
When the beetroot is dry, it should be crisp to the touch with a deep red hue. It's important to keep a close eye to avoid burning, which will result in a brown powder. That's why I like to give it a quick stir every 30 minutes or so.
Remove the beetroot from the oven once it is fully dehydrated and place it away from the heat to let it cool completely.
Once fully cooled, place it in a blender and blend until it becomes a fine powder. For smaller quantities, a smaller blender such as a single-serve smoothie blender or even a coffee grinder can yield a smoother powder.
However, if you only have a full-sized blender and it has left your beetroot coarsely ground, you can use a mortar and pestle to further crush it down.
Alternatively, a mortar and pestle can be used even without a blender or coffee grinder. It won't produce the finest powder, but it does the trick in a pinch!
It's important to allow the dehydrated beetroot to fully cool before blending and storing. Trapped moisture can cause clumping and a shortened shelf life.
Once you've blended the dried and cooled beetroot shreds, seal the powder in an airtight container. I like using glass jars to preserve the freshest flavour and avoid toxins that can leach from plastic.
If properly sealed, beetroot powder can last up to 6 months at room temperature and up to a year in the fridge.

Notes

Evenly shred for best results. This helps to prevent smaller bits and ends from burning and larger pieces from remaining moist.

Don't overcrowd to ensure the beetroot is evenly dehydrated and to avoid extra-long drying times.

Set your oven to the lowest temperature to prevent burning and nutrient loss. It can be tempting to speed up the process by turning up the heat. However, this can result in cooking or burning the beetroot rather than dehydrating it. Higher temperatures may also produce a darker, less vibrant colour.

Use organic or homegrown beetroot to reduce exposure to toxins found in pesticides and herbicides.

Nutrition

Total Servings : Tablespoons