Beet Jerky

1. Cut beets into 1/8-inch slices using a mandoline.

2. Whisk Worcestershire, tamari, maple syrup, pepper, onion powder and garlic powder in a large bowl until combined. Add the beets and toss to coat. Cover and refrigerate for at least 2 hours and up to 2 days.

3. Position oven racks in the middle and lower third of the oven; preheat to 200 degrees F. Line 2 large baking sheets with parchment paper.

4. Drain the beets. Arrange in a single layer on the prepared baking sheets. (They can touch edges, but should not be overlapping.)

5. Bake, rotating the pans top to bottom halfway through, until there is little to no moisture left on the parchment paper and the beets are fully dry, yet still pliable, 2 1/2 to 2 3/4 hours.

Tips

To make ahead: Marinate the beets (Step 2) for up to 2 days. Store the jerky in an airtight container between sheets of parchment paper for up to 5 days.

Equipment: Parchment paper