Beet Powder


Beet powder is made from ripe red beets that are cooked, peeled, sliced, dried and then ground. It is extremely rich in iron, potassium, niacin, Vitamins A & C and many other minerals. It has a mild beet flavor.

It can be used as a natural food colorant. Beet powder works well in frostings, cookies, pastas, cakes, candies, sauces and lots of other foods. You can create a light pink to a deep red color by varying the quantity of powder you use.

Physical Description

Chalky or powdery and medium pink to dark red. Rehydrates to a deep red.

Colors: Red

Tasting Notes

Flavors: sweet
Mouthfeel: Sweet, Chalky
Substitutes: Food coloring, Hibiscus powder

Selecting and Buying

Choosing: Look for a well sealed container. Check the label and look for brands that don't contain additional chemicals or additives.
Buying: Available online and at specialty grocers. Beet powder can sometimes be found in the Kosher food section of the supermarket or at a specialty spice retailer.

Preparation and Use

Beet powder, (like other vegetable and fruit powders), re-hydrates almost instantly in hot or boiling water. One pound of beet powder will re-hydrate to 5 pounds, the equivalent of 8-9 pounds of fresh, raw beets. Use 1/3 cup water to 2 T of beet powder.
Beet Powder is used as a natural colorant in tomato-based sauces, such as spaghetti and barbecue; in dry gravy mixes and sauces; salad dressings; meat, fish, and poultry coatings; as a colorant for seasoning bases and many dry entree and side dish formulas. Organic Beet Powder can be added directly to formulas as a natural colorant.

Cleaning: Not Necessary.

Conserving and Storing

Containers should be kept in a cool dark place and sealed tightly.


Beet roots have been utilized for their medicinal properties since ancient times. Considered beneficial to the blood, heart, and digestive system. Known to treat skin problems, headaches and lethargy. Regarded as a laxative; a cure for bad breath, coughs and headaches; and even as an aphrodisiac. Recently regarded as a preventative for cancer - increasing immune system function. Beet root is high in many important minerals and micronutrients.

History: The species Beta vulgaris L. was first described by Linnaeus in 1753. The genus Beta likely originated in Mediterranean Europe - cultivated from the wild sea beet. Beta vulgaris was initially valued for its leaves. The Greeks presented beet as one of their offerings to the sun god Apollo in the temple at Delphi. In an Assyrian text beet was grown in the Hanging Gardens of Babylon, one of the wonders of the ancient world, in around 800 BC. Beet is mentioned by Dioscorides, Aristophanes and Aristotle. The Greeks ate the leaves of Beta vulgaris and utilized them, and occasionally the roots, medicinally.



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