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Dried beetroot slices in an air fryer

Fresh — the short answer

60°C (140°F) for 360–480 min

For
about 3mm at the thickest point
In
Dual-basket air fryer
Published for
Ninja Foodi Dual Zone AF300UK
Preheat
Not needed
Check
Snaps or tears cleanly rather than bending
Moderate confidenceWell supported, but from a narrower base of sources than we would like.

Fresh beetroot in 3mm slices gets six to eight hours at 60°C in one manufacturer's chart.

Manufacturer figures with no state given — 1 from a named machine, listed further down this page.

Fresh

The quick answer

60°C (140°F) for 360–480 min

Published range of six to eight hours for 3mm slices. The chart prints no amount.

Assuming
about 3mm at the thickest point
In
Dual-basket air fryer
Published for
Ninja Foodi Dual Zone AF300UK
Preheat
Not needed
Result
Crisp throughout
Moderate confidenceWell supported, but from a narrower base of sources than we would like.

Preparation

Peeled and cut in 3mm slices, as the row prints.

How to tell it is done

  • Snaps or tears cleanly rather than bending
  • No cool, damp patch in the middle of a slice when it is torn

Where these figures came from — fresh

Moderate confidenceWell supported, but from a narrower base of sources than we would like.
Applies to
Specific to this model
Why this rating
A published dehydrating row from the manufacturer's own Quick Start Guide for this machine, under a block headed fresh. The chart has no amount column, so the slice a row prints is the only measure it gives.
Last reviewed
2026-10-10

What this does not cover

  • Published by the manufacturer for this model. It is evidence about this appliance and is not general advice.
  • This machine has two drawers. The chart prints one amount for the row and does not say which drawer it is for, or whether it is for one drawer or both.
  • The chart heads this block Fresh Fruits & Vegetables, and the row is held as fresh on that heading. The word is the block's and not the row's own.
Sources (1)

  • Ninja Foodi Dual Zone Air Fryer AF300UK — Quick Start Guide and cooking charts

    SharkNinja Operating LLC — Manufacturer cooking chart (United Kingdom)

    Relied on for: The state, amount, temperature and time for beetroot slices dried.

    States this directly

    Passage read and verified

    Retrieved 2026-10-10 from euronics.a.bigcontent.io

    Retrieved from a retailer's document store, Euronics, which mirrors the manufacturer's booklet. Argos's manual library holds an earlier revision of the same guide, 200515_Mv1, which differs in a few printed amounts; the later revision is the one held here.

Chilled

Cooked as fresh: use the fresh figures above. Raw food sold chilled is the fresh state under another name, and the charts those figures come from start from fridge-cold.

Manufacturer figures with no state given

This is a published figure for one named machine. The manufacturer does not say whether this is fresh or frozen. So it is kept apart from the figures above, and not used as the answer for any of them.

  • Ninja Foodi MAX Health Grill & Air Fryer AG551UK: 60°C for 360–480 min

    Published range of six to eight hours for 3mm slices. The chart prints no amount.

What usually goes wrong

Slices that stay leathery rather than snapping. Beetroot's sugar concentration is high enough that under-drying leaves them pliable, and the only remedy is more time — the temperature must not be raised or they scorch.

Running the appliance safely

The rules for the machine are the same whatever is in it: plug it straight into a wall socket, leave clear space round it, do not overfill it, do not leave it running unattended, and unplug it at black smoke or an electrical smell. They are set out once, each with its source and what to do if it has already happened, and not repeated on every food. Every rule for running an air fryer safely.

Beetroot in fast-moving hot air

A beetroot is a dense storage root with a high sugar content and a skin that behaves as a seal. Cooked whole, it effectively steams in its own moisture inside that skin while the outside dries — which is why no oil is called for and why the time is so long. The sugars concentrate rather than caramelising, because the surface never gets dry enough to brown properly until very late. Cut it up first and the whole character changes: the cut faces caramelise fast and the flesh dries out, which is a different and less good result rather than a faster version of the same one.

More on beetroot

Where to go from here

The pages that answer the questions this one tends to raise.

Easily confused with