Dehydrated Beet Slices - Maximum Nutrients Preserved (2024)

FAQs

Do beets lose nutrients when dehydrated? ›

Are Dehydrated Vegetables Still Healthy? It may surprise some people to learn that dried vegetables are nearly as healthy as their fresh counterparts. Though the water content of fruit or vegetables is removed in the drying process, properly dried food maintains nearly all of its vitamins and minerals.

Health Benefits

The vitamins and minerals in dehydrated beet chips support heart health and reduce the risk of stroke by helping lower blood pressure. Manganese is beneficial to bone formation and brain function. The nitrates in beets help increase blood flow to the brain.

Store small amounts of cooled, dried beets in moisture-vapor-proof containers or bags. Label packages with name of product, date and method of pretreatment and drying. Store in a cool, dry, dark place or in the refrigerator or freezer. Properly stored, dried vegetables keep well for six to 12 months.

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.

Beets may help reduce the risk of chronic illnesses like type 2 diabetes, heart disease, and dementia. They are high in antioxidants, which can reduce the risk of cellular damage and some cancers. The nitrate content in beets may also help regulate blood pressure and have anti-inflammatory effects.

All About the Betalains

Betalains are highly concentrated in the peel and flesh of the beet, however, beets do undergo a steady loss of nutritional value with heat, so to get the most betalain benefit, beets should be steamed for no more than 15 minutes, if at all.

Peel and slice beets as thinly as possible with a sharp knife or mandoline. Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes. Arrange beets in a single layer on food dehydrator trays.

STORAGE. 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.

However, most top end dehydrated food will still maintain a shelf life of up to 15 years, and depending on the type of food, in some cases up to 25 years. Freeze-dried food, on the other hand, is much more suitable for long-term storage.

The best way to store cut beets is in a container lined with a moist paper towel in the refrigerator. With this method, cut beets will last for around five days, giving you plenty of time to add them to a salad, dip, or smoothie.

Can you eat too many beet chips? ›

Because beets are high in ‌oxalic acid‌, you should avoid them if you are on a low-oxalate diet. In some people, eating foods that are high in oxalates can cause kidney stones, especially if you eat them in large amounts.

There are no known risks to eating beetroot if you have diabetes. The American Diabetes Association encourages everyone to add more of these non-starchy vegetables to their diet. Unless you're allergic to beetroot, the only risk that comes with eating beets is beeturia.

While most nutrients remain unchanged after dehydration, vitamins A and C may be reduced or destroyed. Depending on the method used, dehydration can also reduce Bvitamins and some minerals. Make sure to get these nutrients from other sources to avoid vitamin deficiencies.

The nutritive value of food is affected by the dehydration process. Vitamins A and C are destroyed by heat and air.

Avoid alcohol, caffeine, soda, or sugar-sweetened beverages because these can dehydrate you even more. If you have kidney issues, the foods on this list may not be right for you, and a healthcare professional may need to monitor your electrolyte and nutrient intake closely.

Rehydration Quality: Beets that have been blanched before dehydration tend to rehydrate more effectively. The blanching process partially cooks the beets, which can make them more porous and better able to absorb water during the rehydration process.