Beet drying

Infrared drying of beets is a process that allows to use the entire palette of taste and useful qualities of the root crop, as well as preserve the shape and color of the product. For drying, root crops with a pulp of a rich dark purple hue, homogeneous, without rings, are best. Front rank varieties for drying are Incomparable, Bordeaux.

 

Dried fruits contain a unique betanin, whose alkaloid compounds accelerate the absorption of food and improve the functioning of the liver, increasing the viability of its cells. In addition, it helps reduce cholesterol and body fat. Our ancestors dried beets in the sun for 4 days, today cooks have achieved a faster result in the oven in 6-7 hours, and the infrared oven brings the result in 2-5 hours, depending on the thickness of the cut