- 3 large beets, assorted colors
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon fleur de sel (sea salt flakes)
- Peel and slice beets as thinly as possible with a sharp knife or mandoline.
- Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes.
- Arrange beets in a single layer on food dehydrator trays. Sprinkle fleur de sel over beets. Store any beets that don't fit in the refrigerator.
- Dehydrate according to manufacturer's instructions, 8 to 12 hours.