For all those vegans and vegetarians who are tired of feeling left out on St. Patrick’s Day, this one’s for you!
INGREDIENTS:
2 lbs beets 1 Tbsp kosher salt 1 Tbsp sugar 2-3 Tbsp corning spice mix (see below) 2 cups waterCorning Spice:
1 Tbsp whole allspice berries 1 Tbsp whole mustard seeds 1 Tbsp coriander seeds 1 Tbsp red pepper flakes 1 Tbsp whole cloves 1 Tbsp whole peppercorns 9 whole cardamon pods 6 bay leaves, crumbled 2 teaspoons ground ginger 1/2 stick cinnamonMETHOD:
Whisk together water, sugar, salt and spice mixture. Taste and adjust seasoning in the brine.
Combine brine in a pot with the beets and hold at a simmer until the beets are just tender, adding water as needed to keep the beets covered.
Peel cooked beets, slice thinly then mix again with the brine mixture. Place sliced beets on a parchment-lined cookie sheet and bake on the lowest setting (or use dehydrator or convection oven if you have it). Should take about 2 hours, but watch to make sure they do not burn or dry out too much.
Rehydrate in the refrigerator in a sealed bowl of water until chewy.
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