What to do with dehydrated beets and celery root

Yesterday showed part one of this exercise – we dehydrated 5 pounds of beets into chips and did the same with an entire celery root.  A lot of people asked us what we were going to do with them.

Let`s begin at the end.  Our 5 pounds of beets now look like this:

What to do with dehydrated beets and celery root Preserving Recipes Celeriac Beet

we ate some yesterday with out turnip soup and they looked like this in my bowl:

What to do with dehydrated beets and celery root Preserving Recipes Celeriac Beet

And they looked like this in Dana`s:

Of course our celery isn`t the salt of the earth but perhaps it can find a friend:

By now I am assuming you have uncoded the nefarious plans.  Both of our dehydrated heroes met a bitter demise (and rebirth) as they were crushed by the spinning blades of the evil Doctor flavor Maker, erm, coffee grinder.

I am a little giddy with the results.

Dehydrated beet powder is concentrated beet flavor.  It can be used to dye food but also as an accent color.  Here`s a few ideas:

  • Added to highlight an earthy soup like our rutabaga one above.  You could definitely taste the flavor.
  • I grew up eating pickled herring.  Adding a bit of this to the fish and vinegar combo would create a micro instant pickle
  • My Grandfather used to soak onions for a short time in vinegar (often while he cooked) to eat with dinner.  A little of this on top would bring a further earthy flavor to things.
  • On top of sandwiches, like pulled pork.
  • In the place of time in any recipe that you don`t mind the color changing
  • Rolled in a pork tenderloin
  • Our friend Kerry suggested marinating or scattering this on Feta for a feta and beet salad.
  • Kerry also suggested to play whimsically with other dishes and alter their color dramatically.  The vibrant colors of Indian Cuisine could be inverted for fun to see what would happen.
  • A small amount wrapped on chevre
  • Used to change the color of a soup or broth
  • Added to a salad dressing

That small jar (about a half cup) will last a long, long, time.  The flavor is intense.  The next time you eat beets think about how much water you are consuming compared to `beet essence!`

The celery root has some similar uses from above as well as others:

  • Added to a dry rub for bbq
  • Add to a stock (almost like our own veggie bouillon cubes)
  • Mixed with salt to rim a caesar or bloody mary glass.  Unsalted powder could be added to the drink
  • Added on top of dinner at the last-minute to bring the taste of celery in
  • I also have dehydrated carrot and onion.  Thinking of making some powder of each to make a concentrated mirepoix (French combination or `Holy Trinity`).  This could be applied as a last-minute accent to any dish that started with the 3.

This is an amazingly wholesome feeling kind of preserving to me.  We`re not adding sweeteners or sours and the final ingredient, in some ways, is an elevated version of the original – yet it contains nothing but the original.

What esle would you use these for or what else would you turn to powder?


  1. Very cool. I love the idea of sprinkling the beet powder on soup. And you’ve got celery salt on your hands, useful for more than just cocktails, though I really like that idea. Add the carrot and onion with hot water and you have a quick borscht!

  2. it would also make a pretty quick and handy easter egg dye.

  3. local kitchen says:

    Next time you dry beets, leave a few as chips and then you can make this: http://localkitchen.wordpress.com/2009/12/04/dark-days-rhubarb-rosemary-pork-cutlets-with-onion-beet-sauce/

    Truly OMG good, and this from someone who doesn’t like beets!

  4. i googled beet powder and found this site because i found instructions on how to make lipstick in my newest readymade mag. on the site that they mentioned you had to buy at least 1lb for 22$. yikes. i will do this today instead! thank you so much

  5. Beet powder can be used to make an all natural red velvet cake/cupcakes…

  6. Just made some beet root powder. I added some to applesauce that I’m dehydrating for fruit roll-ups right now. My kids like red fruit roll ups better than brown ones. Hope I added just enough for color but not enough to change the flavor. Also linked to your post. Getty

    • Thanks Getty, liked your post and thanks for the shoutout in it! We also add it to things like squash soup with the intention of adding flavor – it’s a lot of fun. Here’s a neat trick: add a bit to a spoon, add a bit of sugar, add a touch of vinegar and wait 5-10 seconds and eat – it’s an instant pickle. :) Been meaning to share this for some time, will have a post on it once we get through all of the preserving posts from this summer :)

  7. Janette in Neenah says:

    Hi. I harvested my pie pumpkins and created pie filling from scratch. The only problem was the color – pale yellow. Enter beet powder. A couple of dashes and my pumpkin filling was a lovely orange-brown. No artificial dyes.

  8. Thank you! I dried a bunch of beets and I wasn’t exactly sure WHAT I was going to do with them…. Now I have some ideas!

  9. Also maybe add to the brine when making pickled eggs — pickled eggs & beets are a natural combination, and so pretty! Or for devilled eggs? Thanks for the inspiration!

  10. Oh, and some of the beets — and/or the celery root — added to the rice in a rice cooker might be very yummy and very pretty!

    As you can see, you’ve definitely got me thinking! Thanks!

  11. So… Five pounds of beets resulted in approx. how many cups of beet powder?


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