Beet Paper

Preparation info

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Appears in


By Ben Shewry

Published 2012

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  • 2 beetroot (beet), peeled and cut into quarters
  • 2 free-range eggwhites
  • 30 g (1 oz) caster (superfine) sugar
  • large pinch of table salt
  • large grind of black pepper


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.