Cut the beetroot into 1 cm (½ in) thick slices. Place in a saucepan with the sugar syrup and cook for about 15 minutes until soft. Remove from the syrup and dehydrate in a low oven or dehydrator on 80°C (176°F) for 3 hours.
Once dehydrated, rehydrate in the beetroot juices (see below) for about 10 minutes.
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