Beet Jerky

Beet Jerky

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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

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