Beet drying
For drying select a dark red beet, without large proveins and light rings. The size of a beet for drying should be an average.
Beet wash, cut off at it radicles and a tops of vegetable and lower in boiling water. Scald a beet about 25 minutes, to average softness. It is important to scald a beet not cut as at beet cooking entirely in it remains more than nutritious and curative substances.
The scalded beet cool in cold water and clear of a peel. The cleared beet cut thin straws.
Beet straws fill on a sieve and put in a drying cupboard. Dry a beet at temperature of 75 degrees. The dried beet gets dark red colour with a violet tint.
Posted in Drying of vegetables