Sweet and Salty Beetroot Sticks

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August 25, 2017

A delicious sweet, salty, robust and versatile snack that suits many sweet and savoury dishes or just to enjoy as a snack

  • Prep: 10 mins
  • Cook: 2 hrs 5 mins


Stems from 2 bunches Beetroot

8 tbsp Red Win Vinegar

4 tbsp Local Honey

1 tsp Sea Salt

Fresh cracked black pepper

Scant handful fresh or dried herbs


1Trim and wash beetroot stems and place them in a heat proof bowl and set aside

2Meanwhile bring the vinegar to the boil and stir in the honey, salt, pepper and herbs. Pour over the stems and let them stand for around 20 minutes

3Lay the beetroot on your dehydrator trays with enough room so they are not touching. Set your dehydrator temperature to a low setting, 46 to 52 Celsius and dry for approximately 24 hours

4Once dry add your stems to a cheese platter, use as decorations on cakes and slices or tie bunches together with tine for a fun and quirky gift

Use any herbs you personally like, we used rosemary but you could try thyme, oregano or coriander. You may even like to omit the herbs altogether.

Make sure your dehydrator temperature is low, you don't want to dry these to fast as they will lose moisture too quickly.

These Beetroot Sticks are amazing as part of a cheese platter or tied together in a bunch as a unique gift or as a garnish on your favourite desserts or just as a snack on their own.


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