How To Make Beetroot Powder
- Michelle Finethy
- 4 hours ago
- 4 min read
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If you juice as often as I do, you already know the routine: fresh beets go in, bright magenta liquid comes out… and then you’re left staring at a pile of beet pulp wondering what to do with it. Around here, nothing goes to waste — especially not something as vibrant and nutrient-packed as beets. That’s exactly how I got into making my own beetroot powder. It’s ridiculously easy, budget-friendly, and gives you a gorgeous all-natural color boost for pasta dough, tortillas, and even hummus.
Plus, when you make it yourself, there are no surprise gums, preservatives, or mystery “anti-caking agents” — just beets. As it should be.
Why I Make Beetroot Powder From Pulp
Instead of starting with whole beets, I love using the leftover pulp from juicing. It’s already shredded super fine, which cuts down drying time, and it feels satisfying knowing you’re getting one more use out of something that usually gets tossed. Homemade beetroot powder means:
How I Make Beetroot Powder
You’ll Need:
Fresh beet pulp from juicing - You can absolutely use whole beets too — shred them first! I was gifted the Ninja Cold Press Juicer for Christmas. Although it's my first juicer, I've no complaints!
A dehydrator or oven - I use the 6 tray dehydrator from Cosori. It comes with a 1 year warranty which i actually used and someone ACTUALLY responded within a day and walked me through a free replacement!
A spice grinder, high-speed blender, or in my case ... a coffee grinder! - hey its cheap and it works. Plus, the cord has a secret little compartment in the bottom so you can wrap it up and store it neatly.
1. Spread Out the Beet Pulp
Line the very bottom of your dehydrator with a silicone mat or parchment paper. Any dried pulp bits that fall through can be cleaned up easily. I found using a dehydrator mat on every tray increased the dehydrating time - most likely due to less air circulation than using the grid only would provide.
2. Dehydrate Low & Slow
Dehydrator:135°F (57°C) until completely dry — usually 4–6 hours because the pulp is already thin.
Oven:Use the lowest setting (usually 170–200°F / 76–93°C).Keep the door cracked to let moisture escape. Drying usually takes 2–4 hours.
You’ll know it’s done when it crumbles easily and has zero moisture left.
3. Grind Into a Fine Powder
Once completely cool, grind in a spice grinder or blender until smooth and fluffy. Sift if you want a perfectly fine texture like the store bought varieties. Mine is on the coarse side.
4. Store It Right
An airtight jar stored in a cool, dark spot will keep it vibrant for 3–6 months.
How I Use Beetroot Powder
I keep a jar on my counter because I reach for it constantly. My favorite ways :
Potential Benefits of Beetroot Powder
Beetroot powder is an easy way to sprinkle a little extra nutrition into everyday meals.
Obvious but necessary disclaimer: I'm not a doctor, nor is this article to be taken as medical advice. Please do additional research along with the help of your medical provider to make your own decisions for your own body.
While research varies and more studies are ongoing, beetroot powder is commonly associated with:
1. Natural Nitrate Boost
Beets contain natural nitrates, which the body may convert into nitric oxide — a compound that may help support healthy blood flow and normal blood pressure.
2. Antioxidant Powerhouse
Betalains (the pigments that make beets so red) act as antioxidants and may help neutralize oxidative stress.
3. Fiber & Gut Support
Even in powdered form, beetroot retains fiber and can help support digestive regularity.
4. Natural Energy Support
Some people use beetroot powder as a pre-workout boost because of its potential to support oxygen efficiency.
5. Nutrient Density
Beets contain folate, potassium, manganese, and vitamin C — all captured in the powder.
Frequently Asked Questions
Does pulp-based powder work as well as whole-beet powder?
For color and everyday recipes like pasta, tortillas, and hummus — yes! It’s less sweet than whole-beet powder since you've juiced a lot (not all!) of the flavoring out, but still works beautifully.
Will it taste earthy?
A little, but it blends into most recipes easily. The taste you can hide.. the color on the other hand.. you cant!
Why is my powder brown instead of red?
Too much heat. Lower your temperature next time or switch to a dehydrator. I am soo guilty of this!
Can I freeze the pulp first?
Yep! I juice one large beet a week. I freeze the pulp until i have enough to fill a few trays in my dehydrator since it takes the same amount of power to do dehydrate 1 tray, or all 5!
Freeze it flat in a bag, thaw, and dehydrate when ready.
Video Demonstration
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