Beet Jerky

Beet Jerky

1 Review
From:, July 2017

You have to taste it to believe it—these beets have the all the savory flavor and chewy texture of classic beef jerky, for a vegan jerky that's great for packing and snacking.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup vegan Worcestershire sauce
  • ¼ cup reduced-sodium tamari
  • 1 teaspoon pure maple syrup
  • 1 teaspoon ground pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 3 medium beets (about 1½ pounds), scrubbed and trimmed


  • Prep

  • Ready In

  1. Cut beets into ⅛-inch slices using a mandolin.
  2. Whisk Worcestershire, tamari, maple syrup, pepper, onion and garlic in a large bowl until combined. Add the beets and toss to coat. Cover and refrigerate for at least 2 hours and up to 2 days.
  3. Position oven racks in the middle and lower third of the oven; preheat to 200°F. Line 2 large baking sheets with parchment paper.
  4. Drain the beets. Arrange in a single layer on the prepared baking sheets. (They can touch edges, but should not be overlapping.)
  5. Bake, rotating the pans top to bottom halfway through, until there is little to no moisture left on the parchment paper and the beets are fully dry, yet still pliable, 2½ to 2¾ hours.
  • To make ahead: Marinate the beets (Step 2) for up to 2 days. Store the jerky in an airtight container between sheets of parchment paper for up to 5 days.

Nutrition information

  • Serving size: 3 pieces
  • Per serving: 28 calories; 0 g fat(0 g sat); 2 g fiber; 6 g carbohydrates; 1 g protein; 62 mcg folate; 0 cholesterol; 4 g sugars; 2 g added sugars; 19 IU vitamin A; 3 mg vitamin C; 9 mg calcium; 1 mg iron; 132 mg sodium; 186 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable

Reviews 1

February 15, 2018
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By: scuttlebutte
Not sure it will come out, but I am trying something a little different. Instead of using raw beets (presuming that is what the recipe here calls for), I cooked the beets at 375 degrees Fahrenheit for an hour, the thinking being that the softened, cooked beets would be easier to slice with a mandolin, have a better taste and more beef-jerky-like texture, and be more receptive to a marinade than raw beets. Once cooled, I sliced them as you recommended, and am marinading them in the fridge for a little over a day in a similar but less sweet, smokier, spicier stew of ingredients (, skipped the hot sauce). Once the marinating is done, I plan to put them in the dehydrator at between 125-135 degrees overnight to dry. Sidenotes: to reduce the amount of mess in my kitchen from slicing a slew of cooked beets, I used the mandolin in my kitchen sink basin. Also, I held the beets with a steel mesh glove and pulled (not pushed, like in the video) them through the mandolin slicer to ensure that the only blood spilled in my kitchen sink was beet blood, minimizing the risk of another costly ER visit due to a mishap with a mandolin slicer (the steel mesh glove was about 1/3 the cost of my last-and hopefully it remains my last-mandolin slicer-related ER visit). Watching the video of someone pushing beets down a mandolin slicer with bare hands made me cringe, as I scalloped the tip of my left ring finger using the
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