Beet Jerky

Somehow the “Eating Well” magazine started appearing at our house, and in my “free time” I have paged through for some recipe inspiration. A recipe by Cindy Brzostowski jumped out to me because it is so similar to a snack I love making. This is a cross between her recipe and mine.

• 1 1/2 pounds red beets (no need to peel, but sliced as thin as possible into rounds)

• 1/2 cup apple cider vinegar

• 4 TBSP tamari

• 2 TBSP maple syrup

• 1 tsp mustard powder

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1/4 tsp cinnamon

• 1/4 tsp ground coriander

• 1/4 tsp black pepper

If you have a mandolin or a food processor with a slicing blade, that makes slicing the beets easy. Otherwise, cutting with a sharp knife and thin as possible is also great. Mix all the other ingredients together in a bowl and then toss the sliced beets in the marinade. Cover and keep in the fridge for a day. Drain the beets from the marinade. (But keep that marinade for another recipe, stir fry, grilling, salad dressing, whatever!) If you have a food dehydrator, you can dry the marinated beets that way until they are dry, but still a little bendy. If you don’t have a food dehydrator, spread them on baking sheets, and bake at 200 for 2-3 hours, flipping at least once part way through. (Although I own a food dehydrator, I have always used the oven out of habit, so it’s a totally great method for this recipe.) Enjoy!