Before the spring and summer produce season arrive, there is a great opportunity to make a healthy and yummy variation of a classic snack: raisins. However, since grapes are not yet in season, beets can be used. Beets are peeled and sliced, although some may prefer to use a melon baller. You get more raisins, however, if you slice them. Simply simmer them in vinegar, dehydrate them at 145 degrees until they look like raisins more than beets. Enjoy as a snack and use that extra liquid as a simple salad dressing
Key Takeaways:
“They’re not quite as simple as stemming grapes and tossing them onto a dehydrator rack, but I’ll definitely be making these beet raisins again.”
Read more: http://foodinjars.com/2018/04/how-to-make-beet-raisins/