How to Make Your Own Beetroot Powder: Guide to Dehydrating Beets
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Learn how to make your own beetroot powder at home with this step-by-step guide to dehydrating beets. A natural, vibrant pantry staple for baking, smoothies, and natural cooking.
Pink Magic for Your Pantry
Beetroot powder is one of those humble but powerful ingredients in the home pantry. It’s naturally sweet, brilliantly colored, and packed with nutrition for a healthy lifestyle. From naturally coloring dough and desserts to adding a subtle earthiness to smoothies and sauces, this dehydrated powder you can make at home brings beauty and practicality together. And best of all, it’s incredibly easy to make at home with just a few beets and dehydrator or oven.
Why Make Beetroot Powder?
100% natural food coloring for icing, pasta, breads, and frostings
Adds gentle sweetness and nutrition to smoothies and soups
Convenient way to preserve a large beet harvest
No waste— use imperfect or overgrown beets, too!
Pro Tip: Beetroot powder is especially lovely in recipes like naturally pink cinnamon rolls, pasta dough, and chia pudding!
Best Types of Beets for Dehydrating
Use firm, fresh beets— any color works, but red beets give the most vivid color.
There is no need to peel, but peeling improves color and brightness.
Large, woody beets can be used, but slice very thin for even drying.
Pro Tip: Try planting beet varieties like Bull’s Blood, Boro, Red Ace, Betina, or Cylindra in your garden for bright red-pink beet powder. Plan ahead for spring and fall plantings!
Dehydrating Tips
Slice beets 1/8 to 1/4-inch thick using a mandoline for uniform, consistent slices.
You can dehydrate raw or steamed beets— raw has a stronger color, but steamed has a milder flavor.
Always let dried beets cool fully before grinding into powder to avoid moisture clumping.
Dehydrating Safety notes
Beets must be fully dry and brittle (like potato chips) before grinding— any moisture can lead to mold growth and spoilage.
Store in airtight containers away from direct sunlight and heat— a pantry cabinet works best!
Use a glass jar or spice tin with a moisture disc to extend shelf life.
Avoid storing near steam or humidity (e.g. stove or sink).
Alternate Drying Methods
USING A DEHYDRATOR (RECOMMENDED):
125°F to 135°F (52 to 57°C) for 8 to 12 hours, depending on thickness and humidity.
USING AN OVEN:
Place slices on parchment-lined baking sheets at the lowest temperature (ideally 170°F (77°C) or lower).
Crack the oven door and rotate trays every 1 to 2 hours. Drying takes 6 to 10 hours.
USING THE SUN:
This method only works in dry, hot climates.
Beets can be sun-dried on mesh screens— cover with cheesecloth to keep insects out.
This method takes several days.
supplies you’ll need
Dehydrator or Oven
Vegetable Peeler
Mandoline or Sharp Knife
Cutting Board, that can be stained
Food Processor, Spice Grinder, or High-Speed Blender
Airtight Jars or Spice Tins
Optional: Parchment paper, moisture discs
Ingredients
Fresh Beets, any quantity
How to Make Beetroot Powder
Step One: Wash and prep your beets. Scrub beets well and trim ends. Peel the beets, if desired. I recommend peeling as you eliminate the risk of any dirt from the peel being in your final product, and it improves the color of the powder overall.
Step Two: Slice the beets into thin, even slices that are 1/8 to 1/4-inch thick. Use a mandoline for even, uniform slices. You can also use a sharp knife. Be careful where you slice the beets as the juices can stain countertops and cutting boards. Use an old cutting board that you don't mind staining.
Step Three: Arrange the slices in a single layer on the trays of a dehydrator or baking sheets. Dehydrate the beets in the dehydrator at 125°F to 135°F (52 to 57°C) for 8 to 12 hours, depending on thickness and humidity.
Alternately, they can be dried in the oven at the lowest temperature (ideally 170°F (77°C) or lower). Crack the oven door and rotate trays every 1 to 2 hours. Drying takes about 6 to 10 hours.
Step Four: Once the beets have been fully dried, or they are crisp and brittle like potato chips, they can be ground into powder. Let the beets cool fully before grinding to avoid any moisture clumping.
Step Five: Blend the dried beet slices in a food processor, high-speed blender, or spice grinder until a fine powder forms, about 2 minutes. Optionally, you can sift the powder through a fine mesh sieve for ultra-smooth results!
Step Six: Transfer the final powder to an airtight jar and label it with the date. Store the jars in a dry, cool place such as a pantry cabinet. If you are worried about moisture, you can add a moisture-wicking disc to your jar to help extend shelf life.
Storage Instructions
Store in airtight jars or spice tins to prevent added moisture. Use moisture discs to help prevent moisture clumping.
Keep away from direct sunlight, heat, and humidity— ideally store in a pantry cabinet.
Best to use within 6 to 12 months for optimal color and flavor.
How to Use Beetroot Powder
Naturally color frostings, icings, and doughs
Add to soups and stews for bright color and added nutrients
Blend into smoothies, lattes, and puddings
Mix into bread, cake, and cookie batters.
Use in DIY blush, lip balm, or skincare for natural tint.
Variations
Try dehydrating golden or Chioggia beets for a softer color palette
Mix with dried strawberries or hibiscus flowers for fruit-flavored powders
Combine with cinnamon or cocoa powder in baked goods!
Final Thoughts
Beetroot powder is a beautiful way to turn a humble vegetable into a magical ingredient! This easy to preserve root vegetable is simple, sustainable, and endlessly useful— a little pink powerhouse made with just one ingredient. I hope this guide on how to dehydrate beets and make homemade beetroot powder inspires you to try drying your own and start experimenting in your kitchen.
xoxo Kayla
Dehydrating Beets & Making Beetroot Powder
Learn how to make your own beetroot powder at home with this step-by-step guide to dehydrating beets. A natural, vibrant pantry staple for baking, smoothies, and natural cooking.
Ingredients
- Fresh Beets, any quantity
Instructions
- Wash and prep your beets. Scrub beets well and trim ends. Peel the beets, if desired. I recommend peeling as you eliminate the risk of any dirt from the peel being in your final product, and it improves the color of the powder overall.
- Slice the beets into thin, even slices that are 1/8 to 1/4-inch thick. Use a mandoline for even, uniform slices. You can also use a sharp knife. Be careful where you slice the beets as the juices can stain countertops and cutting boards. Use an old cutting board that you don't mind staining.
- Arrange the slices in a single layer on the trays of a dehydrator or baking sheets. Dehydrate the beets in the dehydrator at 125°F to 135°F (52 to 57°C) for 8 to 12 hours, depending on thickness and humidity.
- Alternately, they can be dried in the oven at the lowest temperature (ideally 170°F (77°C) or lower). Crack the oven door and rotate trays every 1 to 2 hours. Drying takes about 6 to 10 hours.
- Once the beets have been fully dried, or they are crisp and brittle like potato chips, they can be ground into powder. Let the beets cool fully before grinding to avoid any moisture clumping.
- Blend the dried beet slices in a food processor, high-speed blender, or spice grinder until a fine powder forms, about 2 minutes. Optionally, you can sift the powder through a fine mesh sieve for ultra-smooth results!
- Transfer the final powder to an airtight jar and label it with the date. Store the jars in a dry, cool place such as a pantry cabinet. If you are worried about moisture, you can add a moisture-wicking disc to your jar to help extend shelf life.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
