Beets have long been a staple of everyday life, in diet and elsewhere. “The ancient Greek physician Hippocrates used beet leaves as bandages around 400 B.C.,” according to the University of Arizona's College of Agriculture and Life Sciences. In addition to their medicinal uses, beets are commonly used in cooking and boast high levels of vitamin C. Drying beets can preserve them for long periods, giving you the option of saving excess beets for later use rather than throwing them out.
Cook the beets by baking or boiling, or in whatever fashion you prefer.
Place the beets in a bowl and set the bowl in an ice bath to reduce the temperature for 10 to 15 minutes.
Cut the beets into strips 1/8-in. thick.
Spread the beets evenly over a baking sheet.
Preheat the oven to 140 degrees Fahrenheit.
Place the baking sheet in the oven. Leave the door propped open to keep moisture from building up.
Check the heat inside the oven with an oven thermometer to make sure that the heat is constantly between 140 and 150 degrees.
Allow the beets to dry in the oven for eight to 10 hours. When done, they will be dark and brittle and should yield no moisture when you squeeze them.
Place dried beets in an airtight container and label it with the date. Dried beets can be kept in a cool, dry place for up to a year. Beets can also be dried in a dehydrator for eight to 10 hours. Follow the manufacturer's specific instructions.