how to dry beets

Beets need to be cooked fully, and the skin needs to be removed. Then slice ⅛" (3mm) thick and dehydrate.
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Commercial dryers are easy to use. Remove the racks from the dryer and place the food on the racks. Preheat the dryer to 125 degrees F (52 C) and place the racks in the dryer. Bump the temperature up to between 140 and 160 degrees F ( 60 - 71 C) and leave the food in the dryer until it's dry.

Beets
1.        Boil beets and peel.
 2.       Cut into thin slices.

Beets Dehydrator 10 to 20 hours
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https://www.easy-food-dehydrating.com/how-to-dehydrate-potatoes.html
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Beets make a great all natural food coloring. Dehydrate very thin slices of fresh beet until thoroughly dry. Then, grind the dried beets to a powder or fine grind. When you need a little pink or red color for something, add a teaspoon or more to whatever you’re making – dressings, cheeses, desserts, etc. Or, try the recipes below showcasing how beets can add color.
it’s recommended that you begin the dehydrating process at a temperature of about 140 degrees F (60 C) for 1–2 hours. Then, lower the temperature to 105–115 degrees F (40 - 46 C)
cut mine into 1/4–1/2-inch thick pieces (thicker for watermelon, about 1-inch
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Slice crosswise
¹⁄8 to ¼ inch thick; for an attractive variation that
also is quicker for both drying and rehydrating, cut
¹⁄8-inch slices crosswise into ¹⁄8-inch sticks (referred
to as julienne). If you prefer diced beets, cut the
whole beets into slices that are ³⁄8 inch thick, then
cut each slice into ³⁄8-inch cubes.
DONENESS TEST. Leathery and dark, with no
moisture in the center; julienned beets usually
twist and curl up a bit.
YIELD. 1 pound of diced fresh beets yields about
¾ cup dried; slices and julienned pieces will mea-
sure about 1½ cups when dried. When rehydrated,
1 cup of dried beets yields about 1¾ cups.
DEHYDRATOR OR CONVECTION OVEN. For
julienned or diced beets, use screens on trays
or racks. Julienned beets generally take 4 to
6 hours at 125°F (52°C); slices or diced beets may
take up to 12 hours, depending on thickness.
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Beets
Dried beets are sweet, crunchy, and incredibly colorful. Drying beets retains the earthiness of the vegetable and extends its life. Use dried beets in their grated form or pulverize them into a powder and use as a coloring agent.
Ingredients
1⁄2 pound fresh beet roots
Remove leafy greens from beets, if still attached, and reserve for another use. Using a very sharp knife, peel beets, discarding peels.
Grate beets on the largest hole of a box grater.
Spread beet pieces in a single even layer across one or more dehydrator shelves. Dry at 125°F until dried beet will snap in half when you bend it, about 5–6 hours.
Transfer beets to a clean work surface and cool to room temperature, about 2 hours. Transfer to an airtight container and store.
Uses
Add a handful of dried beets to your next smoothie that contains red fruits. The color of the beets will enhance the color of your drink, and the beets’ sweetness will amplify the flavor of strawberry, cherry, or raspberry.
Make beet powder by pulverizing dried beets in a spice grinder or small food processor. The beet powder is terrific added to prepared horseradish to make beet horseradish.
Make a quick chilled beet soup. In a blender or food processor, blend dried beets with unflavored yogurt or sour cream. Thin with milk to desired consistency and add salt and pepper to taste. Serve with additional dried beets and dried dill as a garnish.
Make beet chips: Instead of grating the beets, slice them into 1⁄8" slices. Dehydrate until crisp and eat in place of potato chips.
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Beet Powder
P R E PA R AT I O N: Scrub and trim the beets, then use
a mandoline slicer to cut into very thin, uniform
slices, 1⁄16 in [1.5 mm] thick. Or use a box grater to
coarsely grate.
D E H Y D R AT I O N: 125°F [50°C] for 4 to 8 hours.
U S E S : As an all-natural food coloring.
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BEETS & BEET GREENS
Beets are a double source of goodness—you can dehydrate both the beet root and the beet greens with great results. Be sure to separate them, though, as they require different timing in the dehydrator.
Dehydrating temperature: 125°F
Preparation: Cut the greens 5 inches from the top of the beet.
Beets: Place the whole beets in a large pot of boiling water and boil until you can easily pierce them with a sharp knife or skewer. Drain and place in a large bowl of ice water to cool, then slide the skins and tops off the beets by rubbing them with your hands (no knife is needed). Slice, cube, chop, shred, or french the beets, spread on dehydrator trays, and dehydrate 12 to 14 hours. Dehydrated beets should feel dry like paper and be somewhat flexible.
Beet greens: Wash the greens well to remove any grit. Spread on dehydrator trays and dehydrate for 8 hours. Dehydrated beet greens will feel dry to the touch; they are also brittle and will easily crumble in your hands.
Storage: For beet root, see Storing Dehydrated Vegetables (page 49). 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.
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Beets
YIELD 2 cups  PREP TIME 30 minutes  PRETREATMENT steam
I love beet chips for a healthy alternative to fried root vegetable chips. They’re a delicious Paleo and vegan-friendly snack. Dried beets can be ground into a powder and used as a natural pink food coloring for baked goods. Don’t toss the leaves and stems; they can be chopped and added fresh to salads, or sautéed briefly with garlic for a healthy side dish.
2 bunches beets, thoroughly scrubbed, leaves and stems removed
1.Place the whole beets in a steamer basket in a lidded large saucepan and steam for 20 minutes, or until almost tender. Cool the beets and remove their skins.
2.Cut the beets into thin slices, ⅛ inch thick to make beet chips, or into ½-inch dice to add to soups and stews, or to make beet powder.
3.Spread the beets on the dehydrator trays. Dry until crisp and no moisture remains.
DEHYDRATOR
125°F, 6 to 8 hours for chips; 8 to 12 hours for dice
PER SERVING (¼ CUP) CALORIES: 44; FAT: 0G; CARBS: 10G; SUGAR: 8G; FIBER: 2G; PROTEIN: 2G; SODIUM: 77MG
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