Recipe Image

Beet Jerky

  • 10 m
  • 4 h 45 m
Devon O'Brien
“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.”


    • 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


  • 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.
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