Aprons on? Let‘s Cook!
5 minutes
4 hours
We tested these out in the oven rather than our dehydrator as dehydrators aren’t common in most kitchens! They worked brilliantly and only took around 4 hours rather than 12 in the dehydrator
Ingredients
- Beetroot
- Punnet of berries (we used a mix of raspberries and blackberries)
Equipment
- Spatula
- Baking tray
- Parchment paper
- Scissors
Allergens
None
Directions
1
We cooked a large beetroot (you can buy a precooked beetroot if preferred) and then whizzed it up with a punnet of berries
2
Use a spatula to evenly spread it a few millimetres thick on a baking tray lined with parchment
3
Pop in the oven at 65c for 4 hours (keep an eye on it after 3 hours or so – how long it takes will depend on how thin you spread it, and some ovens are hotter than others!)
4
Allow to cool and then carefully peel off the parchment and cut into strips
Beetroot juice can indicate the acidity of a solution. If a solution turns pink when beetroot juice is added, it is an acid. If it turns yellow, the solution is alkaline
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