It’s time for Recipe Redux again, and this month’s theme is “Get Your Dehydrator On.” I don’t own a dehydrator, but I do have an oven with a “warm” setting that runs at a pretty constant 175 degrees. Same thing, right?
Beets belong to the chenopod family along with chard, spinach, and quinoa. This underrated veggie has loads of health benefits, thanks to betalain pigments that contain contain powerful nutrients and give beets their beautiful color. Beets have anti-inflammatory, antioxidant, and detoxification properties, and some new studies are uncovering their potential to protect the heart by lowering blood pressure. To read a little more about beets and their effect on the heart and blood pressure, specifically regarding endurance training, visit my beet-soaked post on my Winter Goodness Smoothie.
- 2 cups berries, fresh or frozen
- 1 cup cooked beets, diced (about 1 medium beet)
- 2 tablespoons honey
- Preheat your oven to 175 degrees or break out your dehydrator.
- Combine the berries, beet, and honey in a powerful blender. Blend on high to create a smooth mixture. You may need a tablespoon or so of water to allow the mixture to blend smooth.
- Pour the blended mixture onto a Silpat-lined pan and use a spatula or a flat-edge bench scraper to create a very smooth layer about 1/8-1/4 inch in thickness. Don't worry if it looks a little too thick - as it dries, it will get thinner.
- Place the pan into the oven, turning every hour, until the leather is no longer sticky in the middle. For me, this took about 5 hours. If using a dehydrator, refer to your machine's instructions.
- Carefully peel the fruit leather off of the pan and transfer to a cutting board. Use a sharp knife or a pizza cutter to cut into strips or squares. Store in an airtight container.
- SR Clients: 1 serving (1/2 of recipe) = Level 3 dessert, Level 1 (50% snack), or 1 add-on.