Beetroot powder has always intrigued me ever since I learned about it. What is that lovely pink powder that can be used to colour red velvet cupcakes naturally? What is that powder that can be used to make your own blush? Beetroot powder!
This was one of the first experiments I wanted to try when I got a dehydrator. Click here to see the dehydrator I got. So, I finally tried to make beetroot powder myself and it so easy!
Beets get their dark red colour from betalains. They are high in antioxidants and anti-inflammatory phytonutrients, and help support liver detoxification.
Beets are an excellent source of folate, and high in manganese, potassium and copper. They are a good source of fibre, magnesium, phosphorus, vitamin C, iron and vitamin B6.1
First, make beetroot chips. Use organic beets as much as possible. (Read my food philosophy here.)
Slice the beets using a mandolin. Click here for the one I want to get.
Careful with using a mandolin as the blade is really sharp, I’ve lost part of a nail and some skin already! One of these days, I am going to get these cut resistant gloves to protect my fingers.
Place the sliced beets in the dehydrator and dry at 125°F for 12 hours or so. The chips are done when they are crispy.
The timing would depend on your environment and humidity. You can probably make beetroot chips in the oven too, I just haven’t tried it yet though.
Sift out any big pieces to get a fine powder, then transfer the powder to a covered jar. I used one of these 125 mL mason jars.
The beet chips may look dark pink almost purple, but oh boy, the beetroot powder was just an awesome pink! Wow!
I can’t wait to try it in red velvet baked goods or pink pancakes! Or maybe even in homemade lip balm or blush! Or just add it to smoothies or muffins or even chocolate!
Have you made your own beetroot powder? Let me know in the comments below!
Feel like doing another kitchen experiment? Try my other dehydrator recipe:
- 3 beets sliced thinly
- Dehydrate your thinly sliced beets into chips using a dehydrator set to 125 F for 12 hours or so.
- When the beet chips are completely dry, use a spice grinder or blender to grind the beetroot chips in a fine powder.
- Sift out any big pieces. Place in a covered jar. Store in a cool, dark place.