Warning: Creating default object from empty value in /home/trklubas/domains/52times.eu/public_html/wp-content/plugins/marco-theme-options-panel/redux-framework/ReduxCore/inc/class.redux_filesystem.php on line 29
Dried beetroot – 52 Times
ENG | Change Language: LT

Dried beetroot

Dried beetroot

In a unique way prepared beetroot will surprise you with its rich flavour and texture. Just keep in mind that this dish will require lots of your patience.


  • 1 medium size beetroot
  • 1kg beetroots to squeeze for juice
  • Thyme
  • Orange calendula
  • Lemon verbena


Servings:4Level: difficult

1. Cut the medium sized beetroot into quarters and boil them until tender. Dry the cooked beetroot quarters in a preheated oven at 58° C with the convection fan on for 24 hours until the roots are completely dry and firm.

2. Squeeze the juice out of the 1kg of beetroots. Bring the juice to a steam on a low heat until a little bit less than half of the liquid evaporates.

3. Add the dried beetroots to the pot with the juice, bring it to a boil and simmer. The dried beetroots should absorb the rich-flavoured, highly concentrated juices. Simmer until the beetroot chunks look like gummy bears – soft and juicy.

4. Place prepared beetroots on a grill and smoke them for a few minutes in the embers, mixed together with the fir needles.

5. Season the beetroot with fresh herbs such as thyme, orange calendula and lemon verbena.


Dried beetroot