Candied Beets

A sweet bite for in between meals – top chef Norbert Niederkofler reveals how to make small delicacies from beets.

Ingredients

• 1 white beet
• 1 red beet
• 1 golden beet
• 100 g sugar
• 500 g acetic acid base (available online)

Steps

1. Wash and peel the beets, cut into 3cm thick slices and add to the boiling acetic acid base.
2. Cook for 5 minutes. Allow to cool in the liquid at room temperature.
3. Drain the beets and dehydrate for 5 hours in a dehydrator at 50°C until they have dried.
4. Sprinkle the beets with sugar and continue to dry in the dehydrator for a further 2 hours.