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4 ways to cook dried beets


Beetroot is a vegetable, wholesome and even healing. Beet drying does not destroy the vitamins, minerals and trace elements contained in it. To store dried root does not require a lot of space, special conditions. Not only borscht or beetroot soup can be made from dried beets. It is used to make sweets, juices, salads, added to tea, and dried for the winter. Used as a natural food dye. The use of dried and dried root vegetables diversifies the family menu, and dishes that are useful for children will become more attractive.

How and why to dry beets

Drying beets for the winter is a process that allows you to use the entire palette of taste and healthy qualities of the root

This method of processing vegetables has many advantages. It allows:

  • fully preserve the grown crop;
  • it does not take much effort and time, in contrast to conservation;
  • do not need a lot of storage space for dried vegetables;
  • In the dried root almost useful substances remain;
  • It takes less time to cook dishes using beets.
100 g of dried product about 255 kcal.

Selection and preparation for drying

You can dry not only the root, but also the tops

Not all varieties are suitable for drying. Dried beets with rich burgundy flesh color, without white rings and veins, more sugary. The higher the sugar content in the beets, the longer the dried product will be stored. The most suitable varieties:

  • The incomparable;
  • Egyptian;
  • Bordeaux;
  • Red ball
  • Cylinder.

The root crop is prepared for drying in two ways:

  • pre-boiled for a short time (15-20 min.);
  • dried fresh.

In the opinion of lovers of dried vegetables, it is easier and faster to dry beets fresh than boiled, as the boiled root crop retains moisture longer (juiciness).

Before drying (in any of the ways), beets must be prepared.

  1. It is cleaned, tails cut off, washed thoroughly. Some hostesses are soaked in cold water for 2.5 hours.
  2. Cut off the peel, then crushed. You can use a variety of devices for cutting beets, available in the kitchen, in addition to the usual grater. When rubbing a root crop, a lot of juice is lost, with which vitamins and useful minerals “leave”.

Beets are cut arbitrarily, as it is more convenient for someone: circles, straws, cubes.

Drying leaves

Before drying, the tops must be carefully prepared.

In beet tops, as well as in the root, a lot of healing minerals, vitamins.

Greens are also dried, added to borsch, beetroot. The dishes are tasty, healthy, beautiful, awakening appetite.

The tops are thoroughly washed, cut, laid out on wooden pans or thick cardboard, and dried. Sometimes ted. Dry tops clean in glass jars, tightly closed and stored in a dark cool place.

You can grind dried beet greens into powder. It is also stored in banks.

Drying methods

Red vegetable is dried in different ways: in the open air, in the oven, in an electric dryer, in a microwave. Each of the options has its advantages and disadvantages.

Air drying

Beetroot drying can be accelerated if you already have a central heating system or have your own boiler in the basement.

The prepared root crop is laid out in a large sieve, and better - in a few. A baking tray or a wooden pan in this situation will not work, since the air must be available not only from above, but also from below.

The main requirement for this method of drying, so that there is no direct sunlight. The place should be blown and slightly shaded.

So always dried herbs grandparents. Beets are dried as well.

The disadvantages of this method:

  • insects that sit on the product;
  • long drying process;
  • variability of weather.

You can dry the beets, as previously dried mushrooms. If this option is used, then the root crop is desirable to cut into thin circles.

They are strung on a string and hang beetroot beads over a gas stove. The main thing is to leave an interval between the circles of at least 3 cm. Otherwise, the moisture from one slice will pass into another.

This method is the easiest. Its main advantage is that all useful substances are preserved, since there is no heat treatment that destroys vitamins.

In the oven

Drying food in the oven is considered the most popular way for people living in apartments.

It does not matter whether boiled beets or raw, it is placed on trays (no more than two). Turn on the oven, while leaving the door open.

The temperature inside the oven will not be too high, but its walls will warm up well, giving off heat to the vegetable on the baking sheets.

The temperature in the oven can be adjusted (from 60 to 80 ° C). With a high rate of heating, the drying process is faster, but strong heating destroys the beneficial composition of the vegetable.

In this way, the root is dried for 5-6 hours. If it is planned to dry a large amount of red vegetable, the process will take a long time.

The disadvantage of the method is that it takes a lot of time, since you cannot put several baking sheets at the same time in the oven. And the acceleration of the process by increasing the temperature leads to the loss of useful substances.

One of the advantages of the method of drying is the saving of electricity, which is consumed during the operation of an electric dryer or microwave.

In the dryer

Several types of vegetables can be dried in the dryer at the same time.

Shredded beets are palletized. The temperature mode is set, in the VOLTERA 1000 Lux dryer it is 50-55 ° C. Turn on the dryer.

If drying takes place in a room, then it is advisable to air the room from time to time. Dries an average of 8-9 hours. It depends on the power of the device, on the ambient temperature.

Advantages of this method:

  1. Ability to dry large quantities (up to 7 kg) at a time.
  2. What is called: "included and forgotten." You do not need to monitor the temperature of the heating, so as not to burn or stick, as in the oven. While the dryer works, you can do other things or relax.
  3. Low temperature does not destroy the useful composition.

In the microwave

Drying beets in the microwave is permissible only in special dishes.

The prepared root crop is placed on a plastic or ceramic tray, as it is known that metal dishes cannot be used in a microwave oven.

Dried red vegetable in two steps.

  1. The furnace is heated to 85-95 ° C, turning on at full capacity for 3-4 minutes. More specifically, the heating temperature can be determined by taking out the first batch of vegetables from the oven. It is necessary to mix the pieces on a tray.
  2. The microwave is turned on by a quarter or half the power of the appliance and dried vegetables for 1/3 hour.
  3. The presence of a fan in the oven will speed up the drying process.

In order not to spoil the products, it is necessary to carefully examine the possibilities of your microwave.

The advantage of such drying - microwaves sterilize vegetables, kill harmful organisms. And according to some experts, in vegetables, dried in a microwave, more useful substances are stored.

Opponents of this method of drying too much.

Storage and use of dried root vegetables

You can store dried beets for a very long time, the main thing is to comply with the storage conditions

Regardless of how the beets are dried, they are placed in clean and dry jars, tightly closed with lids, cleaned in a dark place where it is cool. Canvas bags are also suitable.

You can put the dried product in a plastic container and store in the refrigerator.

Dried beets will reduce the time for cooking, make the home menu richer.

In addition, before drying the beets, you can try to grow it.

It is worth trying to dry the fruit: apples, plums, grapes.