Beet Jerky

Beet Jerky

Nope, not beef jerky. It’s B-E-E-T jerky. The name is a little misleading, because it is in no way chewy like beef jerky.  This raw food snack is crispy and delicious.  I came across this recipe from a local artist, Keith, who’s wife is a natural foods chef.  He brought this to the North Scottsdale Farmers Market for Guy from On The Vine Farms to try.  After I sampled some, he was kind enough to share the recipe with me.  The original recipe calls for half raw sunflower seeds and half raw pumpkin seeds.  I couldn’t find raw pumpkin seeds, so I substituted for all sunflower seeds.  What’s great is that this is a raw foods snack that you can take with you.  Tired of grabbing unhealthy snacks on the go? Try making this for your family.-






Quick Tip: If you have a dehydrator, great!  If not, no worries. Just put sheet in the oven on lowest setting possible.

  • Prep Time : 15 minutes
  • Cook Time : 04h 00min
  • Yield : 8


  • Beets – 2 medium (approx one cup), diced
  • Carrots – 4 carrots (approx one cup), diced
  • raw sunflower seeds – 1 1/2 cups
  • raisins – 1/2 cup
  • honey – 2 Tablespoons
  • cinnamon – 1 teaspoon
  • ground cloves – 1/2 teaspoon


1. Pulse everything in a food processor until it is a paste. Add a little water, if needed.
2. Once you have the paste (batter) mixture, spread it out on parchment paper or a silicon mat, and try to get it as thin as you can, about 1/8 inch. I pressed down on the pan. The thinner it is, the faster it will dry.
3. Place in oven on lowest temperature possible(mine is 170 degrees F), and allow to dry for several hours.
4. Remove from oven when the paste has completely hardened.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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