Beet Paper

• 2 beetroot (beet), peeled and cut into quarters
• 2 free-range eggwhites
• 30 g (1

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.