Blend the cooked beets in a blender and strain. Cool the beets to 176ºF/80ºC, then blend again with remaining ingredients on medium speed until a fine, even mix is obtained. Keep refrigerator for 12 hours.
Put a broad rectangular croquanter stencil on top of a teflon base and spread the Crunchy Beet Mix on top with a spatula. Remove the stencil and dehydrate at 122ºF/50ºC for 48 hours. Keep dehydrated piece in a sealed container, stored in a cool, dry place until ready for use.
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