Cook the beetroot in boiling water until tender. Place in a blender and purée with the eggwhite, sugar, salt and pepper until smooth. Remove from the blender and pass through a fine sieve. Use a palette knife to spread the mixture as thin as possible onto baking trays lined with baking paper. Place in a food dehydrator* or an oven at 50°C (122°F) for 2 hours or until dry and crisp.
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