Red Beet Powder/Crumbs/Crunch

I want to garnish a beet dish with a crunch red beet topping. Any ideas on the best method of this garnish/textural component?

I figure I should dry the beet slices and grind coarsely with a spice (touch of clove?). Any other methods?

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jim_53915

I have done it a few different ways. 1) putting beets in a juicer then taking the pulp and drying in a dehydrator/low temp oven. 2) roast beets, peel, dice and pulse into tiny pieces in a food processor, then spread thin onto dehydrator tray to dehydrate or sheet tray into low temp oven. Either way once dry you can leave as is for a rough texture or be ground again to achieve a fine powder.

grant

Whip beet juice into a meringue and dehydrate on very low temp. You get very light crispies.

michaelnatkin

For the beet "pastrami" I've been working on (http://forum.chefsteps.com/discussion/comment/4968/#Comment_4968), I slice the beets, cook them sous vide with the spice mix until tender, then dehydrate them. If you stopped at that step and ground them rather than rehydrate, you'd be all set. You could also shatter them with liquid nitrogen if you have it available.

Brandon__67713

Whip beet juice into a meringue and dehydrate on very low temp. You get very light crispies.

Can you elaborate a bit. Do you mean a true meringue?