How To Make Beetroot Powder

You may have seen beetroot powder in the list of recipe ingredients. But what exactly is it, and how can you make it at home?

As dull as it sounds, beetroot powder is exactly that. It is basically beets, but in powder form. In cooking, beetroot powder is used as a natural pigment. However, if you are struggling to find beetroot powder in the store, I have some good news for you. It is actually very easy to make it at home!

Why You’ll Love This Recipe

• It doesn’t get more basic than this recipe. All you need is just one recipe: beets!
• There are so many great ways to use beetroot powder in plant-based cooking! Add it to your pancakes for an ombre effect, or use it to create a vegan meat alternative. So many possibilities!
• Homemade beetroot powder is much cheaper than the one sold in stores! Considering how little effort it takes, it’s a great way to save money.
• In powder form, beets don’t have to be refrigerated. In fact, making beetroot powder is a great way to preserve them!

Benefits Of Beetroot Powder

Beets are packed with health-promoting nutrients! They are particularly rich in folate, which plays a key role in heart health, as well as manganese, potassium and copper.

Additionally, beetroot powder makes an excellent natural pre-workout! One of the key ingredients in beetroot is dietary nitrates, which your body then converts to nitric acid, which helps the body more effectively increase oxygen in the blood. This could lead to better and longer performance during your workout.

How to Make This Recipe

First, wash your beets thoroughly. Then, grate them or use a food processor to finely dice them.

Spread your beets on a parchment lined baking sheet and leave it on a sunny window sill for at least 48 hours.

Alternatively, place in a preheated oven at 180F and let it dehydrate for about 20 minutes. Toss the contents before drying them for an additional 20. You’ll know the beets are ready when they are crispy.

Another way to achieve the same result is to use a dehydrator. Depending on your machine’s settings, it may take 4-12 hours to fully dehydrate your beets.

Once they are done, transfer the beets to a coffee grinder or blender and grind until you have a fine powder with a beautiful pink hue.

Hack It!

• Did you know you can use this beetroot powder as a natural pre-workout in shakes and smoothies?
• You can also enhance recipes by using beets to add a pop of colour. Try adding the powder to Beet Pasta Sauce or Vegan Salmon!
• If you only have a couple of beets, you can just use them to make a smaller amount of the beet powder. Similarly, you make make a batch as large as you like, as long as you check that they cooked thoroughly!
• Actually, many other foods can be turned into powder using a similar method, including garlic, onion, and tomato.

Frequently Asked Questions

• How do I use beetroot powder as a pre-workout? It’s super simple! Just add a teaspoon of powder to your smoothie, or shake it with water. Drink 1-2 hours before a workout and you’ll quickly see the progress.
• What does beetroot powder taste like? Beet powder is usually consumed in small quantities, which means it doesn’t add a significant amount of flavor to a drink or dish it’s in. In isolation, however, beet powder tastes similar to roasted beets: earthy and mildly sweet.
• Does beetroot powder stain? Not as much as fresh beets! However, it’s a great way to add color to dishes such as pancakes or smoothies. You can even use beet powder to dye fabrics made of natural fiber such as cotton or linen.
• Can I use beetroot powder for anything other than food? As well as using the pigment to dye natural fibers, you can also use beet powder in cosmetics. If you mix it with a small amount of coconut oil, you have a wonderful natural blush or lip moisturizer.
• How do I store beet powder? Store it in an airtight container at room temperature. If possible, keep it out of the light.

Other Recipes You’ll Love

I LOVE creating recipes, and with your support, I was able to release my very first cookbook this year! The PlantYou Cookbook features over 140 healthy, whole-food recipes made entirely with plant-based ingredients. I have been blown away by the amount of hype it got, and I love seeing all of you share your creations using the recipes from my book! Be sure to tag @plantyou on Instagram and TikTok if you got your copy.

For even more WFPB recipes, you can head over to the PlantYou Planner. It’s a digital meal planning platform with a huge database of beginner-friendly, delicious vegan recipes. The planner currently has over 600 recipes for you to choose from, with new recipes added every week! What’s more, you can create your own weekly menu, and the planner will generate a checkable shopping list you can take with you to the store. Plant-based living has never been easier!

The Recipe:

Homemade Beetroot Powder

Learn how to make beetroot powder with just a couple easy steps!

5

5

Ingredients

• 4

  small beets

  ,

  grated

Equipment

• Baking Sheet

• Parchment Paper

Instructions 

• Thoroughly wash the beets. 

Peel, grate, and place on a parchment lined baking sheet.

• Allow to dry in the sun for at least 48 hours until dehydrated. Alternatively place in a preheated oven to 180F. Roast for 20 minutes before tossing, then an additional 20 until crispy. This can take anywhere from 40 minutes to 3 hours depending on the moisture content of your beets. Watch closely to avoid burning. 



• Transfer to a coffee grinder or blender and grind until a powder is achieved. Store in a sealed container in your pantry for 1 to 2 months. Add 1 tsp to water or a smoothie an hour before a workout for a natural pre-workout.

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A post shared by Carleigh Bodrug (@plantyou)

Calories:

11.8

kcal

,

Carbohydrates:

2.6

g

,

Protein:

0.4

g

,

Fat:

0.05

g

,

Saturated Fat:

0.01

g

,

Polyunsaturated Fat:

0.02

g

,

Monounsaturated Fat:

0.01

g

,

Sodium:

21.3

mg

,

Potassium:

88.8

mg

,

Fiber:

0.8

g

,

Sugar:

1.8

g

,

Vitamin A:

9

IU

,

Vitamin C:

1.3

mg

,

Calcium:

4.4

mg

,

Iron:

0.2

mg

Course:

Spices

Author:

carleigh