Healthy with Jodi

Beet Jerky-Paleo and Vegan

    Beet Jerky
    Vegan, Paleo
    Happily serves 3-6


    ¼ Cup Vegan Worcestershire sauce
    ¼ Cup Coconut Aminos
    1 tsp maple syrup or maple extract and 1/8 tsp stevia
    ½ tsp onion powder
    ½ tsp garlic powder
    3 medium beets (about 1½ pounds), Peeled
    1 tsp pepper
    Himalayan Sea Salt to taste

    Slice beets into ⅛-inch slices.
    Combine Worcestershire, Coconut aminos, maple syrup, onion and garlic, salt and pepper in a bowl.
    Add the beets and toss to coat.
    Cover and refrigerate for at least 2 hours.
    Preheat to 200°F, place racks on the lower third of the oven.
    Line baking sheets with parchment paper.
    Drain the beets. Arrange in a single layer.
    Bake, rotating the pans halfway through, until there is little to no moisture left on the parchment paper and the beets are fully dry, yet still pliable, about 2.5 hours.

    You can marinate the beets for up to 2 days. Store the jerky in an airtight container between sheets of parchment paper for up to 5 days.