Beet Jerky

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Beet Jerky
You have to taste it to believe it—these beets have all the savory flavor and chewy texture of classic beef jerky but are entirely vegan. Keep it on hand for snacking, in an airtight container, for up to 5 days.
Devon O'Brien
total:
4 hrs 45 mins
active:
10 mins
Servings:
12
Beet Jerky Ted & Chelsea Cavanaugh

Ingredients

Directions

  • Cut beets into 1/8-inch slices using a mandoline.

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  • Whisk Worcestershire, tamari, maple syrup, pepper, onion powder and garlic powder 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.

  • Position oven racks in the middle and lower third of the oven; preheat to 200 degrees F. Line 2 large baking sheets with parchment paper.

  • Drain the beets. Arrange in a single layer on the prepared baking sheets. (They can touch edges, but should not be overlapping.)

  • 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, 2 1/2 to 2 3/4 hours.

Tips

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.

Tips

Equipment: Parchment paper

Nutrition Facts

Serving Size:
3 pieces
Per Serving:
28 calories; protein 1g; carbohydrates 6g; dietary fiber 2g; sugars 4g; fat 0.1g; vitamin a iu 19IU; vitamin c 2.8mg; folate 61.8mcg; calcium 9.5mg; iron 0.5mg; magnesium 13.2mg; potassium 185.9mg; sodium 132mg.
Exchanges:

1 vegetable
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/24/2022
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