Beet "Sprinkles"
By Afton CyrusPublished on January 2, 2020
Time
1¼ hours, plus 20 minutes cooling
Yield
Makes about ¼ cup
Ingredients
4 ounces beets, trimmed, peeled, and cut into 1-inch pieces
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Process beets in food processor until finely ground, about 20 seconds, scraping down sides of bowl as needed. Place ground beets in triple layer of cheesecloth and wring out as much liquid as possible. Transfer drained beets to rimmed baking sheet lined with parchment paper and spread into single layer. Bake, stirring occasionally, until dry and crisp, 45 to 55 minutes. Let cool completely before serving. (Beet sprinkles can be stored for up to 2 days.)
Time
1¼ hours, plus 20 minutes coolingYield
Makes about ¼ cupIngredients
4 ounces beets, trimmed, peeled, and cut into 1-inch pieces
Ingredients
4 ounces beets, trimmed, peeled, and cut into 1-inch pieces
Ingredients
4 ounces beets, trimmed, peeled, and cut into 1-inch pieces
Why This Recipe Works
These fun 100-percent vegetable sprinkles add a pop of color and concentrated sweetness to top off our Beet-Chocolate Cupcakes.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Process beets in food processor until finely ground, about 20 seconds, scraping down sides of bowl as needed. Place ground beets in triple layer of cheesecloth and wring out as much liquid as possible. Transfer drained beets to rimmed baking sheet lined with parchment paper and spread into single layer. Bake, stirring occasionally, until dry and crisp, 45 to 55 minutes. Let cool completely before serving. (Beet sprinkles can be stored for up to 2 days.)
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