Natural Beet Juice Red Dye

The beets its self are not only healthy and beneficial to consume, but you can also make natural red food coloring obtained from beets. This Natural Beet Juice Red Dye has no chemicals and is perfect for coloring cake batter or frosting red or pink.

Artificial food coloring is used most widely and is a very dangerous additive in the food we eat like rainbow cereal is one example. There are many people who have an allergic reaction to it as well. But making homemade food dye is actually very easy and inexpensive.

Why do you think artificial food dye is added to food in the first place? It’s all about business. Food dye is added to the food most of us eat, is to make a food that would otherwise be off-color, look appealing. So, if you have an allergy to artificial food coloring, I would say “It’s a good thing to be allergic to!”

Lastly, I wanted to say that I’m so glad I choose to do blogging as a carrier and regret I didn’t start it earlier (In 2014 I started my main blog which is about recipes called Valya’s Taste of Home). I don’t know why I chose that name for a food blog, but now I’m glad I did. I learned and am still learning about food and what goes into making the food we eat.

Ingredients

To get the best results of making a natural red dye out of beets, you need homegrown or organic beets because they are deeper red rather than maroon/burgundy in color, resulting in a beautiful dark maroon color.

Supplies

Food Processor

Cheese Cloth

Simple Steps

Peel, rinse, and place into a small saucepan. Pour 2 cups of water and bring it to a boil. As soon as the beets come to a boil, reduce the heat and let it simmer for 30 minutes.

When beets are done boiling, remove from the heat and let cool to warm. Dice cooked beets, transfer them back to the original red water the beets were boiling in, and let them cool to cold releasing more red color (for at least 4 hours or overnight).

Next, bring diced beets to a boil, reduce the heat to low and let them slightly boil for 15 minutes. Remove from the heat and let it cool to cold. There will be very little liquid left and that’s normal.

Transfer cooked diced beets into a food processor and pulse for 30 seconds. Finally, transfer processed beets into a cheesecloth (or any cloth with minimal holes; I made my own cheesecloth out of white curtain material).

Squeeze the juice out as much as you need for the recipe. Add vinegar, stir and there you go! Natural, no chemical added red dye for any recipe of your choice.

PS. (I do not discard the red beet scraps from the cheesecloth but make red borsch out of it).

Store extra dye in the fridge for a couple of weeks.

Print

Natural Beet Juice Red Dye

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

 

This Natural Beet Juice Red Dye has no chemicals and is perfect for coloring cake batter or frosting red or pink. Artificial food coloring is used most widely and is a very dangerous additive in the food we eat like rainbow cereal is one example. There are many people who have an allergic reaction to it as well. But making homemade food dye is actually very easy and inexpensive.

Keyword: clean eating,, easy recipe,, gardening, gardening blogger,, growing beets,, healthy lifestyle, homegrown beets,, Natural Beet Juice Red Dye,, natural recipe,, natural red dye,, no chemical red dye

Author: Valya of The Farm Girl Blog

Ingredients

• 3 medium – homegrown or organic beets
• 2 cups (473 ml) – water
• ½ tsp. – distilled vinegar
• Supplies
• Food processor
• Cheese cloth

Instructions

1. Peel, rinse, and place into a small saucepan. Pour 2 cups of water into a saucepan and bring it to a boil. As soon as the beets come to a boil reduce the heat and let it simmer for 30 minutes.

2. When beets are done boiling remove from the heat and let cool to warm. Dice cooked beets, transfer them back to the original red water the beets were boiling at, and let them cool to cold releasing more red color (for at least 4 hours or overnight).

3. Next, bring diced beets to a boil, reduce the heat to low and let the slight boil for 15 minutes. Remove from the heat and let it cool to cold. There will be very little liquid left and that’s normal.

4. Transfer cooked diced beets into a food processor and pulse for 30 seconds. Finally, transfer processed beets into a cheesecloth (or any cloth with minimal holes; I made my own cheesecloth out of white curtain material).

5. Squeeze the juice out as much as you need for the recipe. (I do not discard the red beet scraps from the cheesecloth but make red borsch out of it).

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