As I speak… my little treasures of Beetroot are dehydrating away…

Will they taste any good – can’t wait to find out!

Ingredients:

5-6 small to medium beetroots, sliced into chip chunks

2 Tbsp apple cider vinegar

1/2 – 1 tsp Himalyan Rock salt

2 1/2 Tbsp olive oil

2 tsp onion salt

Method:

Combine all ingredients together well in a mixing bowl until beetroot is well coated.

Lay on lined dehydrator trays and dehydrate for 12-16 hours – remember more is better 🙂

Ally x

PS. Will let you know how they go soon…

PPS.  Absolutely delicious – most of the beetroot chips (or birds nest) was eaten before I got to put it away!  I am going to remember this recipe when I want to do something that will really impress!  Awesome!  Very pleased with myself 🙂