We pressure cooked the beets for 45 minutes. Then we peeled them and dehydrated them for 12 hours. We put the semi-dried beets into a zip top bag while they were still warm to steam and rehydrate the beets exterior. We roughly cut up the concentrated beets and dressed them with pistachio oil and smoked Maldon salt. We added a few drops of concentrated minus 8 vinegar to complete the plate.