As I speak… my little treasures of Beetroot are dehydrating away…
Will they taste any good – can’t wait to find out!
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
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 🙂
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 🙂